For 6 people
- 2 white tunafish steaks
- 2 passion fruits
- 2 white grapefruits
- 5 tbsp of olive oil
- 1 spring onion
- 1 piece of black radish
- Fresh basil
- Fresh lemon balm
- Fleur de sel
Finely mix about fifteen leaves of fresh basil with 2 or 3 tbsp of olive oil. In a bowl, add the passion fruits to the mixed basil.
Peel the grapefruit sections, removing all membranes and set them aside. Press what is left from the grapefruits to extract all the juice, and add to the basil and passion fruits mixture. Also add what is left of the olive oil and a little bit of fleur de sel. Mix well.
Cut the tunafish in thin slices, as well as the black radish and the spring onion.
Arrange tunafish, black radish and spring onion in plates. Add the grapefruits sections and the lemon balm finely chopped. (If you can’t find lemon balm, you may replace it by chopped basil. It’s a little bit less delicate, but still very good).
Add the sauce and enjoy immediately. According to your taste, add a pinch of Fleur de sel.
Plates: Végétal, Feuille d’or @ Bernardaud