Recipe for Semi-Cooked Tuna with Sencha Tea and Spices, Sweet Potato Mousseline with Curry


Recipe for 6 people

Rice Pilaf

  • 80 g butter 
  • 150 g sweet onions 
  • 400 g long rice 
  • 750 ml chicken stock 
  • 1 bouquet garni
  • 10 g salt 
  • 1 g ground white pepper 
  • 40 g butter 


  • 1.8 kg of veal shoulder
  • 200 g sweet onions
  • 200 g carrots
  • 200 g leeks
  • 5 g thyme
  • 5 g bay leaf
  • 1 g rare pepper 
  • 5 g coarse salt 

Pickled mushrooms

  • 1 L water
  • 150 ml lemon juice
  • 50g of salt
  • 1.9 kg button mushrooms
  • 2.5 g herbes de Provence 
  • 2.5 g ground pepper
  • 50 ml grape seed oil
  • 5 g salt
  • 1 g lemon peel 

Veal soup

  • 45 g Basmati rice
  • 500 ml of liquid cream
  • 1 L cooking stock
  • 7 g salt
  • 1 g ground pepper
  • 100 g butter
  • 50 ml lime juice 
  • 2 g lime peel



  • Preheat the oven.
  • Wash and wrap the large sweet potato in aluminum foil.
  • Bake the sweet potatoes in the oven until they are tender.
  • Once cooked, remove the sweet potatoes from the oven and let them cool slightly.
  • Peel the cooked sweet potatoes and place them in a blender.
  • Add peanut butter, milk, and curry powder to the blender with the sweet potatoes.
  • Blend until you achieve a smooth and homogeneous puree.
  • Adjust the seasoning by adding salt and pepper to your taste. Mix again.
  • Reserve the sweet potato puree with peanut butter and curry.

step 3: preparing the rice pilaf

  • Peel the ginger and finely dice it into a brunoise.
  • Peel the garlic and finely chop it.
  • In a bowl, mix the diced ginger, chopped garlic, Sencha Green Tea, Ground Cumin, Espelette Pepper, Fleur de Sel, and Olive Oil.
  • Generously coat the tuna pieces with this mixture, ensuring they are well coated.
  • Vacuum-seal the tuna pieces and let them marinate in the refrigerator for at least 12 hours. This will allow the tuna to absorb the delicate flavors of the marinade.
  • After the marinating period, you can cook the tuna according to your preferences, preserving it semi-cooked for an optimal taste experience.


  • Peel the green kiwis, red peppers, and mango.
  • Cut them into a fine brunoise. Peel the red onion, cut it into a fine brunoise, then blanch it very quickly.
  • Cool it immediately. In a bowl, mix the kiwis, peppers, mango, blanched red onion, and previously infused tea.
  • Drain the tea and chop it before adding it to the mixture. Incorporate seasonings according to your taste.
  • Make sure to mix all ingredients well for an even distribution of flavors. Taste and adjust seasonings if necessary.


  • Harmoniously arrange a portion of sweet potato puree with peanut butter and curry in the center of each plate.
  • Place the pieces of exotic semi-cooked Tuna delicately on the puree, ensuring an appealing presentation.
  • Garnish the preparation with the Virgin Sauce, making sure to evenly distribute the brunoise of kiwis, red peppers, mango, and red onion.
  • Add a final touch by lightly sprinkling chopped Sencha Green Tea.
  • Serve immediately and savor this culinary creation that combines exquisite textures and flavors.