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Redefining In-Flight Catering

Marinated Bluefin Tuna with Vegetables and Soy Sauce

Thon rouge mariné, petits légumes et sauce soja

France has long been known as a leader in the culinary world, and our team of chefs in Paris are no exception. Today we share with you a gorgeous Bluefin tuna dish from Chef Thomas Hermann of Air Culinaire Worldwide Paris.

Ingredients:

  • 150 g (5 oz) Bluefin tuna
  • 50 mL (3 tablespoons) Soy sauce
  • 10 mL (2 teaspoons) Lime juice
  • 5 g (1 teaspoon) Garlic, finely chopped
  • 3 g (1/2 teaspoon) Ginger
  • 10 mL (2 teaspoons) Olive oil
  • 1 stick lemongrass
  • 4 pieces White asparagus
  • 3 Baby carrots
  • 4 pieces Green asparagus
  • 4 Radishes, round
  • 2 Cherry tomatoes
  • 20 g (4 teaspoons) Dill
  • 1 piece Celery leaf
  • 50 g (2 ounces)) Butter
  • 75 g(2 ½ ounces) Sugar
  • 30 g (1 ounce) Turnip, long
  • 30 g (1 ounce) Carrot
  • Salt and pepper, to taste

Recipe:

  1. Prepare the marinade by mixing soy sauce, lime juice, garlic, olive oil, lemongrass, ginger, salt and pepper.
  2. Marinate Bluefin tuna at least 2 hours.
  3. Wash and peel the vegetables. Place the baby carrots in a saucepan with water to cover, add a knob of butter, salt and sugar. Cook over low heat in a chimney-shaped parchment paper. Reserve once cooked.
  4. Repeat for radishes and asparagus.
  5. Using a vegetable peeler on the cooked turnip, carrot and asparagus.
  6. Place the cherry tomatoes in the oven with a drizzle of olive oil for 5 minutes at 190 C.
  7. Grill the tuna. Using a brush, coat with soy sauce and place off-center on a plate.
  8. Arrange the vegetables on the side and garnish the dish with fresh herbs (dill or other).

Questions?

If you have any questions about this article or about in-flight catering, contact me at thomashermann@airculinaire.com.

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