Nutrition Facts
6 servings
6
Recipe for Line-Caught White Tuna, Plum, Shiso & Blackberry
Enjoy this line-caught white tuna with plum, shiso, and blackberry. A recipe by Manon Fleury, chef of a restaurant, from the book "Paris of Bistros."
Ingredients
400 White tuna
6 Plum
50 Blackberry
50 Homemade blackberry jam
1 Fermented prune of the umeboshi type
½ Cucumber
20 Olive oil
20 White vinegar
Fine salt
Flower of salt
Freshly ground black pepper
Directions
1
The day before, remove the stems from a bunch of shiso. Boil the vinegar and pour it hot over the shiso leaves. Let it cool.
2
Cut the tuna into nice fillets 2 cm thick. Cut the tuna yourself into 2 cm thick pieces. Slice the plums into nice strips. Marinate them in shiso vinegar.
3
Blend the blackberry jam with 4 fermented plums until smooth. Peel the cucumber. Slice it thinly using a mandoline. Season with olive oil, salt, and pepper.
4
To finish: Just before serving, marinate the tuna with a little vinegar, pepper, and olive oil. Arrange the ripe plum paste, the marinated tuna, slices of plums, cucumber, a few blackberries, one or two leaves, and finish with fleur de sel on the fish.
Ingredients
Ingredients
400 White tuna
6 Plum
50 Blackberry
50 Homemade blackberry jam
1 Fermented prune of the umeboshi type
½ Cucumber
20 Olive oil
20 White vinegar
Fine salt
Flower of salt
Freshly ground black pepper
Directions
Directions
1
The day before, remove the stems from a bunch of shiso. Boil the vinegar and pour it hot over the shiso leaves. Let it cool.
2
Cut the tuna into nice fillets 2 cm thick. Cut the tuna yourself into 2 cm thick pieces. Slice the plums into nice strips. Marinate them in shiso vinegar.
3
Blend the blackberry jam with 4 fermented plums until smooth. Peel the cucumber. Slice it thinly using a mandoline. Season with olive oil, salt, and pepper.
4
To finish: Just before serving, marinate the tuna with a little vinegar, pepper, and olive oil. Arrange the ripe plum paste, the marinated tuna, slices of plums, cucumber, a few blackberries, one or two leaves, and finish with fleur de sel on the fish.
Notes
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