Marinated tuna with ginger (30 pieces)
"Better than a tartare for this king of the seas"
225 g (1/2 pound) of bluefin tuna
1/4 cup (65 mL) extra virgin olive oil
Guérande fleur de sel
Crushed black pepper
60 ml (4 tablespoons) fresh ginger duxelles
30 baguette bread toasts (croutons)
1 piece of ginger the size of a walnut
A few drops of balsamic reduction (optional)
Cut the tuna into small cubes and cover with a thin layer of olive oil. Season with pepper. Sprinkle with ginger. Cover with a plastic wrap and reserve in a cool place for 24 hours.
Just before serving, slice the baguette into regular croutons and brown them in the oven. Cut a piece of ginger in half and rub the croutons with it.
Take the tuna out of the refrigerator, salt it lightly and place it on the croutons just before serving. Spray a few drops of balsamic reduction on the croutons (optional).