In 1986 Paris-born Guillaume Brahimi was invited to join the kitchen of the legendary Joel Robuchon at the well known three-star Michelin restaurant, Jamin in Paris, as a nineteen year old apprentice. Four years later he was ready to accept his next challenge - a move to the other side of the world, Australia, where he became an Australian citizen in 1994.
After opening Pond, he took Bilsons (renamed Quay) to three chef hat status and then moved back into his own restaurant in 2001. Guillaume has presided over the spectacular Guillaume at Bennelong (the ‘outhouse’ next to the iconic Sydney Opera House), and opened the very chic Bistro Guillaume at Crown in Melbourne three years ago.
Serves 4
Ingredients
250g sashimi-quality tuna, in one piece
1 bunch basil
Salt and pepper
2 tablespoons extra virgin olive oil
2 teaspoons soy sauce
2 teaspoons mustard seeds
Juice of 1 lime
Mixed salad leaves, to serve
Method
1. Divide tuna into four steaks of equal size
2. Pick basil leaves from stalks, blanch in boiling water then plunge into icy water
3. Season tuna steaks with salt and pepper then wrap each one in basil leaves
4. Make a vinaigrette by combining the olive oil, soy sauce and mustard seeds, adding lime juice to taste
5. Steam tuna for 45 seconds (the tuna should be warm but not cooked), then cut each piece in half on an angle
6. Brush with vinaigrette and serve on a bed of mixed leaves
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