Croustillant de thon rouge en feuille de riz

Recipe by Nicolas Gros, head chef at the "Le Caladoc" restaurant
Hôtel du Golfe - Ile des Loisirs - Le Cap d’Agde
Phone : 04 67 26 87 03 - Website

Preparation : 20 min  Cooking : 3 to 5 min   Number of persons : 4
Ingredients :
- 400 gr of fresh tuna
- 8 rice wrappers
- 1 tomato
- 1 red pepper
- 1 shallot
- 1 yellow lemon
- 1 bundle of basil
- salt
- pepper or "piment d'espelette"

Preparation :
> Cut 200 gr of tuna into 8 cubes of 25 gr
> Season with salt and pepper. Fold a basil leaf around each cube, then roll up in the rice wrappers to make the nems.
> Mince the rest of the tuna, add tomatoes and peppers cut into small cubes, add the finely sliced shallot and the lemon juice, season with salt and pepper.
> Put in fridge for 5 minutes

Serving :
> Arrange the tuna tartar in circles
> Garnish with salad drizzled with olive oil
> Fry the nems for 3 minutes and put on plate

Enjoy !

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