Tuna tartar with rhubarb

For 4 guests

• 4 tuna steaks
• 2 limes
• 1/2 lemon
• 6 to 8 tbsp of olive oil
• Chive
• Dill
• Chervil
• Salt
• Pepper
• 1/2 to 1 stick rhubarb
• 1 tsp of sugar
• 1 tsp of Maggi®

In a bowl, mix the juice of half a lemon and two limes, olive oil, salt, pepper, and Maggi®. Then add chopped chives, chervil and dill. Set aside.

Cut the rhubarb into very small pieces, and sauté them very briefly in a frying-pan with olive oil and the sugar. The rhubarb must remain crisp, a long cooking would turn it into compote.Cut the tuna steaks into small cubes. Just before serving, mix the tuna and the marinade.

For presentation, use a pastry ring; fill it with the tuna halfway, insert a teaspoon of caramelized rhubarb and then end with tuna again. Garnish with chervil.

Serve immediately with toasted bread and salted butter.

You can also serve the rhubarb apart.