Tuna, Avocado, Shiso Leaves Green, Toast

(For 4 servings)

• 1 slice of tuna
• Slices of brioche bread
• 2 pieces of Shiso Leaves Green
• 1 large avocado
• 1 piece of lime
• 2 tablespoons of soy sauce
• 4 tablespoons of lime oil
• 2 tablespoons of butter
• 4 pieces of Moai Caviar
• 1 tray of Kyona Mustard Cress

• Using a hand blender, make a cream of the avocado, with the juice of lime, 1 tablespoon of lime oil and 1 tablespoon of soy sauce. Keep this in a piping bag
• Pat the tuna dry; mix 3 tablespoons of lime oil, one tablespoon of oil with lime juice and 1 tablespoon of soy sauce and brush the tuna with a brush and store at room temperature
• Lightly sear the tuna with a gas burner and cut it into four equal pieces
• Cut the bread into four equal pieces, grease them lightly with butter and bake them dark brown and crispy.
• Pipe the avocado cream on the crispy toast, put half a Shiso Leaves Green on top, the tuna, the Moai Caviar and a sprig of Kyona Mustard Cress on top
• To consume, cut the dish into slices from top to bottom with a sharp knife.
• Serve this dish with a soy sauce sauce mixed with some chopped Kyona Mustard Cress and some lime juice.

Recipe: Eric Miete