Bluefin tuna ikejime from Saint-Jean-de-Luz, served with redcurrant sauce, burrata cream, smoked eggplant caviar and leek oil.
A recipe by Chef Yoshi Nagato at Agapé.
Serves 4. Prepare 30mn
Ingredients: 4 large slices of bluefin tuna (450 grams).
2 Premium Burrata.
For smoked eggplant caviar:
2 eggplants. 25 g lemon juice.
50 grams of olive oil.
Salt and pepper.
For red currant juice varnished:
1 liter of red currant juice.
50 grams of sherry.
1 tablespoon corn flour.
For leek oil:
2 bunches of leeks. 100 g grapeseed oil.
1 bunch of chervils.
1 bunch dill. 
Pond Tuna Editor Search Image.
Cut 4 slices of bluefin tuna into sushi size (about 4 cm x 6 cm).
Mix the burrata and then prepare the reduced redcurrant juice.
Reduce the red currant juice to a quarter over low heat in a saucepan and serve with sherry and honey. Everything is then bonded together with the corn flour until you get a mixture of consistency.
Cool in the refrigerator.
Preparation of eggplant caviar.
Use a fork to puncture the eggplant in all directions and roast it over fire or in the oven (180° for 20 minutes), making sure all the eggplants are well roasted until the end of the cooking time.
Whip up**, chop with a knife and season with olive oil, lemon juice, salt and pepper.
Preparation of leek oil.
Mix the chives and grapeseed oil, strain through a sieve and set aside.
Electroplate. Place 1 tablespoon of burrata cream on each plate's **. Top with eggplant caviar. Shape it into sushi. Then coat the cut bluefin tuna with redcurrant sauce reduction and place each piece on the ** display.
Season with iris and pepper.
Carefully place the flowers (fennel flowers or perilla inches, if in season) and fresh herbs, painting a fillet with leek oil around the mixture.