Seared tuna belly, seaweed, butter sauce and tuna caviar
The belly is the truly legendary cut of tuna. Pink in colour, with a silky and highly delicate texture, the belly has the highest level of intrinsic fattiness. Enjoy it in this recipe lightly seared over a high heat.
Begin by letting the belly reach room temperature, preserving its essence and flavour and making it much more succulent.
In a casserole, reduce the white wine with the finely chopped shallots. Add the cream, and bring the mixture to a simmer. Leave over a moderate heat and gradually add the finely diced butter. Use a hand blender to mount the butter sauce, while flavouring with a few drops of palo cortado, then set aside.
Dress the seaweed (wakame, tosaka, sea lettuce) with a little soy sauce.
Once the sauce is ready, seal the tuna belly over a high heat.
Arrange a little bed of seaweed on a plate. Place the tuna on top. Pour over the butter sauce, covering part of the tuna belly, and grate the roe with a fine grater.