- Caulinary

Prep Time 30

Wine Champagne

Servings 4 people

Cut the radishes into thin slices with a mandoline or knife.
Put 100 ml of white wine vinegar in a sauce pan and add a teaspoon of sugar. Heat until the sugar has melted (it doesn't need to boil).
Then take it off the heat and put in a small jar with the radish slices. Let it sit for at least half an hour (but longer is fine as well, you can make this in advance).

Peel and finely chop the shallot and sauté it in a bit of oil and butter in a sauce pan.
Peel the clove of garlic and cut into thin slices and add those to the shallot.
When the shallots are translucent, add a dash of rice vinegar, mirin, white wine (balsamic) vinegar, ¼ cube of fish stock, 150 ml of water, a teaspoon of Vadouvan and 3 dried kaffir lime leaves. If you are able to find it (I bought it at Hanos), add a tiny dash of Japanese smoked vinegar (see picture below). Make sure not to add too much, because it has a very strong flavour that could easily overpower everything else.
Let it simmer for about 15 minutes for it to reduce to a concentrated sauce (if it needs longer for that, that is fine as well, it doesn't need to be a large amount, because you will add cream after this). It should have a great kaffir scent and it should be both deeply savory and deliciously fresh.
Strain the sauce into a bowl to remove any solids. Put the liquid back into the sauce pan. Keep off the heat until almost ready to serve.

Take the piece of 300 grams of tuna as a whole and grill it (in a cast-iron grill pan or on a (kamado) bbq) very shortly, just to sear the outside, leaving the inside raw (see picture).