Tuna steak with sesame seeds and fennel
- 4 tuna steaks, 170 g each
- 100 g toasted black and white sesame seeds
- Drizzle of grape seed oil
- Salt and freshly ground black pepper
- FOR THE SAUCE
- 400 ml veal stock
- 3 tbsp pine bud syrup
- 10 g fresh root ginger, peeled and grated
- 20 g chilled butter
- A few coriander leaves, finely chopped
- 1/2 stalk lemongrass, minced
- 1/2 tbsp soy sauce
- 1/2 tbsp red wine vinegar
- FOR THE GARNISH
- 500 g fennel
- 2 tbsp clarified butter
- 40 g chilled butter
- 1 tbsp dill, chopped
- A few drops of water
Preheat the oven to 120°C.
Wash and slice the fennel.
Fry in the clarified butter, making sure it remains crisp.
Remove from the heat, add the cold butter and season with salt and pepper.
Add the dill.
Set aside, moistening with a few drops of water if necessary.
Place the veal stock, vinegar, soy sauce, ginger, lemongrass and pine bud syrup in a casserole dish and reduce by half.
Strain and add the cold butter.
Season to taste and set aside.
Pour the sesame seed mix into a deep plate.
Season the tuna steak with salt and pepper and fry quickly on both sides over a high heat.
Remove from the frying pan and roll the sides in the sesame seeds.
Place the steaks in the oven to keep them warm.
Meanwhile, reheat the fennel and arrange it on a warmed plate.
Top with the tuna steak and a drizzle of sauce and finish off with a few coriander leaves and freshly ground black pepper.
I recommend serving the tuna steak with wok-fried rice and noodles, or with a fresh salad.