Isola di Mogador

Elaboration

For the tuna

Clean the tuna and cut 2cm thick rectangles pieces. Salt the tuna and rest for 10 minutes. Cold smoke over ice with herbs. Leave to rest.

For the onion powder

Keep the outer layers and skin of the onions and the green part of the spring onions. Toast in the oven at 180 degrees until burnt. Flame lightly with a blowtorch. Blend and sift.

For the onion slices

Cut 12 small pieces from the inner part of the onion. Blanch in salted water and cool. Peel the pieces and sear them in a hot pan. Set aside.

For the chili sesame oil

Sous-vide the sesame oil with the chili and infuse at 50 degrees for 8 hours. Filter.

For the spiced lettuce cream

Clean the lettuce, setting the hearts aside. Blanch the outsides and cool them in water and ice. Blend with the water pepper and zaatar. Sift, emulsify with a little olive oil and xanthan gum.

For the grilled lettuce

Melt a little butter in a pan. Clean the lettuce hearts and cut them into 2. Brush them with a little butter and roast them over strong coals. Keep warm.

For the butter sauce

Chop half an onion and roast it in a saucepan with a little butter, deglaze with white wine and add thyme and a little water. Cook for 15 minutes and blend. Sift and whisk in butter, adding vinegar to taste.

Finishing and presentation

Cut the tuna into cubes, brush it with the spicy oil and toss it in the burnt onion powder. Arrange 3 cubes on a plate, add 3 slices of onion, the blanched lettuce, season lightly with the lettuce cream. Whip the sour butter sauce with a hand mixer and place some at the center of the plate, adding the onion powder around it and the sorrel leaves and flowers and basil.