France has long been known as a leader in the culinary world, and our team of chefs in Paris are no exception. Today we share with you a gorgeous Bluefin tuna dish from Chef Thomas Hermann of Air Culinaire Worldwide Paris.

Ingredients:

150 g (5 oz) Bluefin tuna
50 mL (3 tablespoons) Soy sauce
10 mL (2 teaspoons) Lime juice
5 g (1 teaspoon) Garlic, finely chopped
3 g (1/2 teaspoon) Ginger
10 mL (2 teaspoons) Olive oil
1 stick lemongrass
4 pieces White asparagus
3 Baby carrots
4 pieces Green asparagus
4 Radishes, round
2 Cherry tomatoes
20 g (4 teaspoons) Dill
1 piece Celery leaf
50 g (2 ounces)) Butter
75 g(2 ½ ounces) Sugar
30 g (1 ounce) Turnip, long
30 g (1 ounce) Carrot
Salt and pepper, to taste

Recipe:

Prepare the marinade by mixing soy sauce, lime juice, garlic, olive oil, lemongrass, ginger, salt and pepper.
Marinate Bluefin tuna at least 2 hours.
Wash and peel the vegetables. Place the baby carrots in a saucepan with water to cover, add a knob of butter, salt and sugar. Cook over low heat in a chimney-shaped parchment paper. Reserve once cooked.
Repeat for radishes and asparagus.
Using a vegetable peeler on the cooked turnip, carrot and asparagus.
Place the cherry tomatoes in the oven with a drizzle of olive oil for 5 minutes at 190 C.
Grill the tuna. Using a brush, coat with soy sauce and place off-center on a plate.
Arrange the vegetables on the side and garnish the dish with fresh herbs (dill or other).