TUNA TARTAR

Peel with a knife the sweet potato, then cut into small cubes.
Pour into a saucepan and cover with water. Add a little salt,
salted butter and cook for about 15 minutes, water to simmer.
Peel a grapefruit, trying to remove only the skin (not the white
film that brings too much bitterness). Cup the peel very thin,
put in a saucepan, cover with cold water and boil. Repeat
3 times this operation.
Make a dressing with half a grapefruit juice, olive oil, white
balsamique condiment, a little bit of Fleur de sel and
Cointreau®. Chop some coriander leaves, add to the dressing.
Slice the tuna quite thinly.
Candy the citrus peels with water, at the height, a few grams of
sugar and a little Cointreau®.
The sweet potatoes are cooked when all the water has
evaporated. Blend into a very fine puree.
Season the tartar with the vinaigrette and the grapefruit zest.
Season to taste. Also season the potato puree with some
grapefruit zest and a little butter.

make a sweet potato quenelle et place in the
plate. With a circle, arrange the tuna tartar. Place some citrus
peels on top and decorate with a nice fluff of coriander.