Contemporary gastronomy often relies on a simple principle: to enhance a few exceptional ingredients through precision and balance.
This recipe for seared tuna, avocado, blood orange, and wasabi perfectly illustrates this philosophy. An elegant dish where the richness of the fish meets the smoothness of the avocado, the tangy freshness of citrus, and the controlled power of wasabi.
Inspired by Mediterranean and Japanese flavors, this creation is regularly featured at private dinners and exclusive events on the French Riviera. Each element brings its own personality while contributing to an overall harmony of textures and flavors.
Recipe for 4 people
Ingredients
Seared red tuna
- 400g sashimi-quality bluefin tuna loin
- 20 g roasted black sesame seeds
- 10 ml extra virgin olive oil
- Fleur de sel
- Pepper mill
Avocado cream
- 2 ripe avocados (about 300 g flesh)
- 20 ml of lime juice
- 20 ml extra virgin olive oil
- 2 g of fleur de sel
Blood orange
- 2 blood oranges
- Zest of half a blood orange
Wasabi cream
- 80 g heavy cream
- 8 g of wasabi paste
- 10 ml of lime juice
- 1 pinch of salt
Blood orange condiment
- 150 ml fresh blood orange juice
- 20 ml of rice vinegar
- 10 g of honey
- 5 g of fresh grated ginger
- 1 small shallot, finely chopped
- 10 ml extra virgin olive oil
- 1 pinch of fleur de sel
Garnish
- ½ bulb of fennel, finely sliced
- A few fennel sprigs or microgreens
- A few black sesame seeds
- Extra virgin olive oil
- Fleur de sel
Preparation
1. Make the avocado cream
Blend the avocado flesh with the lime juice, olive oil, and salt until perfectly smooth and silky.
For a more refined result, pass the preparation through a fine sieve, then chill in a piping bag.
2. Prepare the wasabi cream
Mix the crème fraîche with the wasabi paste, lime juice, and a pinch of salt.
Taste and adjust intensity to your preference.
Keep refrigerated.
3. Prepare the blood oranges
Cut the supremes from the blood oranges.
Keep the recovered juice for making the condiment.
Keep the segments cool.
4. Make the blood orange condiment
In a small saucepan, combine blood orange juice, rice vinegar, honey, and grated ginger.
Simmer gently until a slightly syrupy and concentrated texture is achieved.
Let cool, then stir in the finely chopped shallot, olive oil, and fleur de sel.
Chill for at least one hour to allow the flavors to fully develop.
5. Cook the tuna
Heat a skillet over high heat.
Lightly brush the tuna with olive oil, then sear for about 20 seconds on each side.
The goal is to achieve a fine exterior coloration while keeping the interior completely raw and melt-in-your-mouth.
Let cool for a few minutes, then cut into regular portions.
Season with fleur de sel and toasted black sesame seeds.
Dressage
Place a few dollops or quenelles of avocado cream on the plate.
Arrange the seared red tuna harmoniously, then the blood orange supremes.
Add several dots of wasabi cream and a few touches of blood orange condiment.
Garnish with finely chopped fennel, microgreens, and a few freshly grated blood orange zest.
Finish with a few black sesame seeds, a pinch of fleur de sel, and a few drops of extra virgin olive oil.
Flavor pairings
This plate rests on a precise balance between five complementary elements.
Bluefin tuna brings depth, a briny freshness, and a melt-in-your-mouth texture.
The avocado offers a creamy sensation that softens the whole.
The blood orange brings an elegant acidity and particularly refreshing fruity notes.
The blood orange condiment acts as a true common thread, connecting the different elements with its aromatic concentration and slight spicy touch.
Finally, the wasabi awakens the palate with a delicate heat that prolongs the flavors without masking the fish's finesse.
What wine should I serve with this recipe?
This dish calls for precise, mineral, and taut wines.
Among the best agreements:
- White Flower
- White Currant
- Bandol White
- Vermentino from Provence
- Sancerre Blanc
- Chablis Premier Cru
For lovers of gastronomic rosés, a dry and structured Provençal rosé will also perfectly complement this dish.
A contemporary cuisine serving the product
As a private chef on the French Riviera, my cooking is inspired by the seasons, local produce, and the Mediterranean influences that shape our region.
This seared red tuna, avocado, blood orange, and wasabi recipe perfectly illustrates this approach: a rigorous selection of ingredients, mastered cooking techniques, and a constant search for balance.
Because a great plate doesn't need to be complicated. It just needs to be right.
Anthony Pichon – Private Chef on the French Riviera, Monaco, and Provence.
