Recipes

Guillaume Brahimi’s Basil-Infused Tuna with Soy Vinaigrette

September 6th, 2011

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NOTE: The photo above is how the dish turned out in the My Last Supper kitchen, and may look different than as envisioned by the original chef.

INGREDIENTS:

Serves 4

  • 1 lb sashimi-quality tuna
  • 1 bunch basil
  • Salt and pepper
  • 2 tbsp extra-virgin olive oil
  • 2 tsp soy sauce
  • 2 tsp mustard seeds
  • Juice of 1 lime
  • Mixed salad greens to serve

DIRECTIONS:

  • To Prepare the Tuna: Cut the tuna into four steaks of equal size.  Pick the basil leaves from the stalks, blanch the leaves in boiling water, and then plunge them into icy water.  Drain the basil leaves in a colander and set aside.  Season the tuna steaks with salt and pepper, and then carefully wrap each one in basil leaves.  Steam the tuna pieces for 45 seconds.  The tuna should be warm but not cooked.
  • To Prepare the Vinaigrette: In a mixing bowl, whisk together the olive oil, soy sauce, and mustard seeds, adding lime juice to taste.
  • To Serve: Brush the tuna with the vinaigrette and serve on a bed of mixed greens.
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Mel's comments

The basil leaves required a lot of TLC as they are very fragile.  I enjoyed wrapping up the tuna like a beautiful parcel.  Be careful when you lift the tuna out of the steamer, as the basil tends to stick to the steamer. The mustard seeds added a nice punch and crunch.

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