Usuba
Cauliflower puree soup with tuna and lemon
Delicate cauliflower and potato cream soup, served with seared tuna, lemon zest, and aromatic basil oil. A light and elegant dish with contrasting textures and fresh flavor.
- Total
- 25 min
- Standard serving
- 529.5 g
Ingredients
Total 9
Instructions
- 1
Step 1
Peel the potatoes, cut them into pieces and put them in boiling vegetable broth. Cook for 3–4 minutes.
Divide the cauliflower into florets, add to the broth and cook for another 4–5 minutes until tender.
- 2
Step 2
Remove the zest from the lemon with a vegetable peeler and cut it into strips. Squeeze the lemon juice.
Mince the basil leaves with 3 tablespoons of olive oil and an ice cube in a blender until smooth.
Dice the tuna, salt it, pepper it and mix.
- 3
Step 3
Heat 2 tablespoons of olive oil in a pan, add lemon juice and lightly fry the tuna cubes.
Blend the soup with an immersion blender until creamy. Adjust the taste with salt and pepper.
Distribute the soup into bowls. Serve with tuna cubes, garnish with lemon zest and a few drops of basil oil.
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