Seafood : Push the boat out...

Rapid Bluefin tuna, with browned butter and ginger soy sauce

Rapid Bluefin tuna, with browned butter and ginger soy sauce


  • Four pieces of bluefin tuna (120g each) trimmed into cubes (approximately 4cm)
  • 50g of Isigny Sainte-Mère butter
  • 3cl of soy sauce
  • 10g of peeled and finely shredded ginger
  • Four pieces of raw foie gras, about 40g per serving
  • A few leaves of coriander and flat parsley
  • Some chopped chives
  • Fine salt, freshly ground pepper and a few salt crystals for decoration


Method, starting with browned butter Heat the butter in a thick bottomed pan on a gentle heat until it separates, then let the white milk solids brown gently to a hazelnut colour, no more. Add the soy sauce, remove from the heat and check the seasoning, add the shredded ginger and put to one side, to keep warm.

In a hot pan, sear the tuna cubes on each face, followed by the pieces of foie gras. Make up the plates immediately, starting with a piece of tuna, adding a piece of foie gras, coating these with the soy sauce butter and garnished with a few fresh herbs and salt crystals. You can serve julienne (finely sliced) vegetables with this dish, or a few salsify roots or some Chinese (egg) noodles.


Preparation time
20 mn

Cooking time
10 mn