TUNA MARINATED IN SWEET AND SOUR SOY SAUCE, SAUTÉED WITH BLUE POPPY AND SESAME SEEDS AND SERVED WITH GUACAMOLE SAUCE

Pour the honey and rice vinegar into the soy sauce. Slice the tuna into a cube measuring 6 cm on each side and 3 cm in height and marinate in the mixture for a few minutes. In the meantime, prepare the tomato coulis. Blend and sieve the Mini Yellow tomatoes, if necessary thickening with xanthan gum (0.3 g per 100 g of product). Repeat with the Mini Red tomatoes. Roll the marinated tuna fillet in the poppy and sesame seeds, then slowly brown in a pan, making sure the centre remains pink. Cut the tuna into two and place it in the centre of the dish. Garnish with drops of the tomato coulis obtained from Mini Red and Mini Yellow tomatoes, with drops of  guacamole sauce and with some parsley oil*. 

*In a saucepan, boil some salted water and soak the parsley; let it boil for a minute and immediately soak it in water and ice. Lightly squeeze the parsley and place it in a blender with an ice cube and two tablespoons of iced water, then blend finely. Using a hand blender, gradually add the extra virgin olive oil as if to make mayonnaise, taking care to incorporate air into the mixture. Sift with a strainer, using a cheesecloth or a napkin to retain all the fibre.