Tuna tonnato

How Maurice does it

1. 1

   Place the slice of raw tuna in a tortilla press and press firmly to flatten it. Transfer it to a wooden cutting board.

2. 2

   For the mousse, put the canned tuna, anchovy fillets, mayonnaise, soy sauce and Yellow Friend juice in a glass measuring jug.

3. 3

   Blend with a stick blender until as smooth as possible.

4. 4

   Stir in the crème fraîche until fully incorporated.

5. 5

   Transfer the mousse to a piping bag and pipe it over the flattened raw tuna.

6. 6

   Shave the iceberg lettuce finely over the tuna with a mandoline.

7. 7

   Drizzle the dark sauce over it and serve immediately.