Polenta Bites with Tuna Tartare

In a large pot, bring the water to a boil with the olive oil and the two saffrons. Salt it and pour in the cornmeal all at once while whisking. Let it cook on low heat for 45 minutes, whisking very often, until you obtain a thick polenta.

Adjust the seasoning and pour the polenta into a tray lined with baking paper to a thickness of 2 cm, smoothing the surface with a spatula, and let it set in the refrigerator for at least 1 hour.

Meanwhile, in a skillet, sauté the garlic sliced very thinly with olive oil. Add the crushed tomatoes, sugar (to achieve a sweet-salty flavor), and the deseeded and sliced chili. Cook until you reach a fairly thick consistency (about 30 minutes), then blend before passing through a sieve to achieve a smooth texture, and let it cool.

To finish, roughly chop the tuna into tartare using a knife and mix it with the cooled tomato paste, then set aside in the refrigerator. Unmold the polenta onto the work surface and cut it into rectangles of about 3 x 4.5 cm. Dredge the pieces in flour and immerse them in the fryer at 180 °C for 2 minutes until they are crispy. Drain them on kraft paper as you go. Place cold tartare quenelles on the hot polenta bites. Sprinkle with fleur de sel and very finely chopped green onions, and serve immediately.