This marinated tuna in soya and ginger accompanied by its South American stir-fried corn is perfect for taking you on a trip for a meal.

For 4 people

Preparation:

Coffee soup:

Peel and cut the potatoes finely.

Add the cream and cook together until the potatoes are cooked.

Then mix the soup by adding the coffee and salt .

Cool down quickly.

Thon:

Cut the tuna into small cubes.

Tuna marinade:

Blend the dashi , soy sauce , water and ginger in a blender .

Switch to Chinese.

Fried corn and capers:

Cook the corn with a lid in a pan with a little hot oil until the corn pops. Drain it on absorbent paper.

Drain the capers well with absorbent paper.

Fry the capers in an oil bath at 165 ° for 1 min 30 sec.

Drain on absorbent paper.

Divide the cold soup between 4 plates.

Season the tuna pieces with the marinade and let marinate for 2 minutes.

On the soup, arrange the pieces of tuna .

Then add the fried capers and corn , a little chopped spring onion and a pinch of Espelette pepper .

Finish with a few sprouts of red sorrel .

Also discover the recipe for the Cannibale bouillabaisse and the Itacoa restaurant.