Ingredients (Serves:
3)
10.2 oz Fresh Hahi tuna
6 oz White Toque green beans
6 oz White Toque yellow wax beans
3 Feuille de brick
3 Scallion
1 Tomato
2 Shallots
0.6 oz Clarified butter
0.6 oz butter
Salt & pepper
Method
Brush each feuille de brick with the clarified butter and mold them
into a tulip shape in aluminum foil.
Bake in the oven until you
get a nice gold color.
Season and grill the tuna.
Sauté the haricots verts and the yellow wax beans in the butter
with the shallots and green scallion minced.
Fill up the tulip with the beans garnish and top it with the
grilled tuna.
Decorate with tomatoes julienne and a bouquet of white
scallion.
Tip: You can also serve the vegetables cold like a salad
Niçoise with black olives
