Difficulty: Easy
Trim the leek greens and cut into fine julienne strips. Blanch in salted boiling water, drain, and pat dry. Set aside.
Shred the white cabbage into strips and blanch in boiling salted water until crunchy. Drain, cool under cold water, and set aside.
Combine the olive, hazelnut, and sunflower oils with Guérande salt and Szechuan pepper. Set aside.
Cut the tuna into cutlets no thicker than 1 cm. Season with salt and pepper. Sear in very hot olive oil for one quick turn per side. Keep warm on absorbent paper.
In a small sauté pan, gently warm the aromatic oils over low heat. Add finely chopped ginger, lightly crushed pink peppercorns, chopped chives, and diced tomatoes. Taste and adjust seasoning.
On heated plates, mound hot crunchy cabbage in the center, surround with leek julienne, top with tuna cutlets, and drizzle with the aromatic oil mixture.
Chef Hubert's culinary ideas
