Tuna Cut the tuna in the shape of a square (about 6-8 cm high) and sear on both sides in a small amount of olive oil on a cast iron grill pan. The tuna must remain raw inside and only 2-3 mm cooked at the edges. Salt, sprinkle with juice of one lemon and soy sauce and cool wrapped in aluminum foil.
Fish stock Heat butter in a saucepan, add shallots and soup vegetables and sauté without turning color to. Add allspice (new spice), bay spice and peppercorns, extinguish with Noilly Prat and simmer, then extinguish with white wine and bring to a boil. Add fish skin, bones, fish heads and kombu. Simmer gently for about 30 minutes, then pour off through a dish rack. Reduce clear broth by half and degrease.
Chocolate soy sauce Melt the chocolate in the fish stock. Add the juice of one lemon, the pastis and the soy sauce and season heartily with a few dashes of Tabasco and cayenne. Reduce the sauce further.
The chocolate flavor should no longer dominate, but it must be clearly present.
Bean pods Make beans in salted water and then cut into short pieces. Cut the shallot into cubes and sauté in the oil. Peel the tomatoes and add them. After a short cooking time, the tomatoes should be mashed and the shallot cubes should be cooked. Form the bean pieces on top and add all the ingredients with the lid closed.
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