True bluefin saute

Whisk soy sauce, sake, mirin and honey until the honey is incorporated, then shave ginger into it in long strips.

Marinate the tuna in a zip-top bag in the fridge 30 to 60 minutes.

Blanch the parsley, chives and Thai basil about 15 seconds, then plunge into an ice bath to hold their colour.

Dry the herbs and crush them in a mortar and pestle.

Add the olive oil a splash at a time, crushing the herbs into it, and let it sit at least an hour.

Pass the oil through cheesecloth or a coffee filter until fully filtered.

Cook the chopped onion gently in olive oil over medium-low, squirting with water to stop it browning and to scrape up the pot, about 30 minutes until thick, sweet and jammy.

Add soy sauce, honey and mirin and reduce one to two minutes until thicker.

Blanch the asparagus and shock it in cold water about two minutes.

Whisk water, vegetable oil, flour, almond meal and the sifted sweet and hot paprika to a thin batter.

Pour the batter in the desired shape into a nonstick skillet over medium-low; a properly preheated pan starts bubbling almost immediately.

Thin the batter with a splash of water if the holes come out too small; drain the twill on paper towels.

Re-season the carbon steel skillet with a thin layer of oil taken to an aggressive smoke, wipe clean and cool.

Sear the tuna on three sides over high heat; it lifts off the pan once a crust forms.

Wipe the pan, reheat with oil and sear the blanched asparagus with a clove of garlic, salt and pepper until lightly seared.

Use a ring mold to set a round disc of the sweet soy onions and sprinkle with sesame seeds.

Slice the tuna and lay one slice horizontally and one vertically on the disc, then season with flaky finishing salt.

Use a pipette to place five drops of herb oil around the fish, tuck the asparagus behind, and set an edible flower on each drop.