At the Table – Recipes by Nathalie Laplaige

Step 1

Mix the soy sauce with the lime juice and sesame oil. Place the tuna fillet in this marinade and let it sit in the refrigerator for about 20 minutes.

Step 2

Meanwhile, wash the vegetables. Cut the carrots, zucchini, and bell pepper into thin strips. Thinly slice the red onion.

Step 3

Heat the sesame oil in a wok or large skillet. Add the carrots and snow peas, followed by the bell pepper, onion, and zucchini. Sauté the vegetables for a few minutes over high heat. They should remain slightly firm and retain their crunch. Add the soy sauce at the end of cooking.

Step 4

Drain the tuna, then roll it in sesame seeds so that all sides are well coated. Heat the neutral-flavored oil in a very hot skillet and sear the tuna for about 30 seconds on each side. The inside should remain raw.

Step 5

Let the tuna rest for a few moments before slicing it into even pieces. Serve it with crisp vegetables, a few cilantro leaves, and a little marinade.

Step 1

Start by washing the leeks thoroughly, then slice them thinly. Melt half the butter in a skillet and add the leeks. Season lightly with salt and cook over low heat for about 20 minutes, stirring regularly. They should become tender and soft without browning.

Step 2

Meanwhile, finely chop the shallots and sauté them in a small saucepan with a pat of butter. Pour in the white wine and let it reduce by half. Then add the heavy cream and continue cooking for a few minutes over low heat until the sauce is slightly creamy. Season with salt and white pepper.

Step 3

Gently pat the scallops dry with paper towels. Heat the olive oil and the remaining butter in a very hot skillet. Sear the scallops for about a minute and a half on each side. They should be golden brown on the outside and remain pearly white in the center.

Step 4

Place the leek fondue in the center of each plate. Add the scallops, then gently pour the white wine sauce over them. Finish with a few sprigs of finely chopped chives and serve immediately.