Aged vinegar and dried tuna heart by chef Sota Atsumi

At the restaurant Maison, in Paris, Sota Atsumi brings together our aged P.X. vinegar and our dried tuna heart in a bite-sized crêpe.

Ingredients

• Aged P.X. vinegar
• Dried bluefin tuna heart
• Crêpe batter
• Jerusalem artichoke
• Radicchio

Method

1. Make crêpes 10 cm in diameter.
2. Cut the Jerusalem artichoke into brunoise and sauté it in butter over a high heat for 3 minutes.
3. Deglaze with the aged vinegar then, off the heat, add the radicchio cut into 5 cm pieces.
4. Fill the crêpe with this mixture and grate the tuna heart over the top.

Enjoy.