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Ingredients

• ½ pound sushi-grade yellowfin or ahi tuna, in one piece
• 2½ tablespoons extra virgin olive oil, preferably Spanish
• 1 ruby red grapefruit, peeled, sectioned and diced
• Juice of ½ lime
• 1 pinch of sea salt
• 1 good pinch of ground piment d'Espelette or other moderately hot red pepper
• 1 teaspoon toasted pine nuts
• 1 ripe avocado, peeled
• 2 large opal basil leaves (see Note below)

Description

“I Grew Up With A Little Pepper In My Food,” Chef Laurent Manrique Told Me, Describing His Early Life In A Small Village In The Section Of Gascony Where Duck, Foie Gras, And Confit Are Best Known. In Fact, He Lived Close Enough To The Basque C

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