Guillaume Brahimi is a three-star Michelin trained chef who worked alongside Joel Robuchon before moving to Australia. Guillaume has restaurants in Sydney at Guillaume at Bennelong at the Opera House, and Bistro Guillaume at Crown in both Melbourne and Perth.
Serves 4
Ingredients
2 bunches basil leaves
4 x 100 gram pieces yellowfin tuna
sea salt
freshly ground pepper
¼ red coral lettuce torn into small pieces
¼ green coral lettuce torn into small pieces
4 sprigs chervil
Mustard Seed and Soy Vinaigrette
50 mls soy sauce
juice of 2 limes
30 mls pickled ginger guice
2 teaspoons yellow mustard seeds
375 mls olive oil
Method
Mustard Seed and Soy Vinaigrette
1. Combine the soy sauce, lime juice, ginger juice and mustard seeds in a large glass bowl.
2. Slowly add the olive oil, whisking continuously until combined.
3. Place the vinaigrette in the fridge for 2 hours.
Basil
1. Blanch the basil leaves in a saucepan of boiling water for 30 seconds, then plunge into a bowl of iced water.
2. Remove and drain; then gently pat them dry with two clean tea towels.
Tuna
1. Place the tuna on a length of plastic film and season with salt and pepper.
2. Cover each piece of tuna with the blanched basil, stretching the leaves over the top and overlapping a little down the sides so that no part of the tuna is left exposed.
3. Turn over and repeat on the other side.
4. Tightly wrap each piece in the plastic film.
Garnish
1. Toss the coral lettuce in a bowl with 2 tablespoons of the vinaigrette and arrange on the serving plate.
Final preparation and plating
1. Bring a saucepan of water to the boil and add the wrapped tuna.
2. Remove from the pan and after just 30 seconds, unwrap the plastic from the tuna.
3. Slice the tuna on the diagonal, then dip into the bowl of reserved vinaigrette to cover completely.
4. Take out straight away and arrange on the lettuce.
5. Sprinkle the tuna with salt, place the leaf of one chervil on one half of each plate and serve.
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