Crispy Brioche & Ahi Tuna "Jewels

 

## **Crispy Brioche & Ahi Tuna "Jewels"**

*Prep time: 20 mins | Cook time: 5 mins*

### **1. The Essentials**

* **The Base:** 1 Loaf of high-quality Brioche (unsliced)

* **The Tuna:** **6 oz** Sushi-grade Ahi Tuna (hand-diced into small, uniform cubes)

* **The "Lustre" Sauce:**

* **1 tbsp** Kewpie Mayo

* **1 tsp** Sriracha (optional, for a subtle warmth)

* **1 tsp** Lime juice

* **½ tsp** Toasted sesame oil

* **The Garnish:** Fresh chives (finely snipped), Micro-bull’s blood or radish sprouts, and a touch of **Osetra Caviar** or **Gold Leaf** for that "touch of luxury."

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### **2. The Method**

#### **The Golden Brioche (The "Crispy" Foundation)**

1. **The Cut:** Cut the brioche into uniform rectangles or thick circles (about 1 inch thick).

2. **The Toast:** In a pan over medium heat, melt a generous amount of clarified butter. Toast the brioche pieces until they are an even, deep golden brown on both sides.

3. **The Secret:** The brioche should be crispy on the outside but still have a soft, buttery "give" in the very center. Drain on a wire rack to keep the bottom from getting soggy.

#### **The Refined Tartare**

1. **The Mix:** In a chilled bowl, gently fold the diced tuna with the "Lustre" sauce.

2. **The Balance:** Add a pinch of Maldon sea salt and a crack of white pepper. Do not overwork the fish; you want the cubes to remain distinct and "jewel-like."

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### **3. Plating Art**

1. **The Assembly:** Place the warm brioche toast on a dark slate or marble board.

2. **The Mound:** Carefully spoon a neat mound of the tuna tartare onto each brioche piece. Using a small ring mold can help achieve a "refined" look.

3. **The Luxury:** Place a small dollop of caviar or a tiny flake of gold leaf in the center of the tuna.

4. **The Greenery:** Finish with two perfectly parallel chive sprigs and a few micro-sprouts for a "fresh" pop of color.

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### **Chef’s Tip for "Refined" Flavor**

> To prevent the brioche from overpowering the delicate tuna, use **Clarified Butter** (Ghee) for toasting. It has a higher smoke point and a cleaner, nuttier flavor that complements the sesame oil in the tartare without making the bread feel greasy.