Mix all the A) ingredients in a bowl and let sit for at least 30 minutes. The basil leaves turns black from contact with air, so make sure to keep it completely under oil to let the flavor blend in well.
Parboil the tomatoes and chill in the refrigerator for more than 30 minutes. Even if it's too much trouble, the tomato will be more smooth and delicious if you parboil it!
Add the B) ingredients to Step 1. Cut the tomatoes into 1/4s or 1/8 and marinate. Chill in the refrigerator for another 20-30 minutes. It's fine without soy sauce!
Cut the half frozen seared bonito and serve it in a plate with C). Pour C) together with the sauce for marinating and then it is done. I recommend a light-bodied red wine with this recipe!
Story Behind this Recipe
I arranged my favorite seared bonito and marinated cherry tomatoes into a carpaccio style. The combination with red wine (Cotes du Rhone) was too GOOD!!
Let the fresh basil and garlic blend into the oil, use balsamic vinegar, and parboil the tomato to make the texture smooth. It's also delicious using shiso leaves instead of fresh basil.