Tartare de thon, sauce japonaise

Fresh tuna needs to be treated with respect so for me there are only three ways you should prepare it: raw; seared very quickly, leaving it extremely rare; or confit. Serving fish raw is not traditionally French and you certainly won’t find it in classical French cooking, but it’s something we’ve adopted from other cultures and you will now find it regularly on menus when you eat in France. This dish has been unashamedly borrowed from Japanese cooking. Claire and I go to a great Japanese re