Tuna steak marinated in balsamic vinegar, mango and ginger miso stock

Savoury recipe
Marc de Passorio

Marc de Passorio

Chef
This gourmet, trained by Lucien Mongelli in the Reunion Island, concocts a cuisine which is flavoured with memories from all his travels. Produce from Provence also has a prominent place. Consequently...
  1. Tuna steak marinated in balsamic vinegar, mango and ginger miso stock

    Ingredients

    • Tuna steak marinated in balsamic vinegar, mango and ginger miso stock > Etape > produits (previous revision) - 500g
    • Frozen fruit purée, sugar added : Ginger - 200g
    • bluefin tuna (or yellowfin tuna) - 1,5 kg
    • Balsamic vinegar - 1l
    • Coriander - 1/2 botte
    • Shallot - 1p
    • Vegetable stock - 1kg
    • Miso - 200g
    • Fleur de sel - pm

    Cut the tuna into a steak 13 cm long and 3 cmw ide and 3 cm high. Marinate them for 5 minutes in balsamic vinegar before rapidly grilling them on 4 sides. Cut them into cubes to stop them cooking.

    Season the mango with olive oil, rice vinegar, shallots, coriander and fleur de sel.

    Make vegetable stock. Once properly infused, strain it and add the miso and Boiron ginger puree.

    In a soup dish, place the cubes of tuna with mango placed on topand finish off by pouring the stock on top.

    Presentation:in shot glass or in a plate, depending on your wishes and inspiration

     

    In this step

    PuréeSurgelée_Gingembre-RVB-150dpi-697x697
    Frozen fruit purées

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