Difficulty:[usr 1]
Trim and cut the leek greens into fine julienne strips, cook in salted boiling water, drain and pat dry. Book.
Slice the white cabbage into strips, cook in boiling salted water, keeping it crunchy, drain, cool and set aside.
Mix the olive, hazelnut and sunflower oils, Guérande salt and Sichuan pepper. Book.
Cut the tuna into cutlets with a maximum thickness of 1 cm, salt and pepper. Pan-fry in very hot olive oil one round trip
quickly, keep warm on absorbent paper.
In a small sauté pan put the scented oils to warm over low heat, add the finely chopped ginger, the lightly crushed pink peppercorns, the chopped herbs and finally the diced tomatoes. Taste, adjust seasoning if necessary.
On hot plates, place a small dome of hot crunchy cabbage in the center, surround it with the julienne of green leek, place the cutlets on the cabbage and drizzle with aromatic oils.
Chef Hubert's culinary ideas
