Marinated tuna rolls with creamed vegetables

Ingredients for 3 servings:

• 300 g tuna, sushi quality
• 1 tbsp ginger, finely chopped
• 2 tbsp soy sauce, light
• 1 tbsp oyster sauce
• 1 tbsp chili sauce
• 1 small celeriac
• 1 bulb(s) of fennel
• 1 large carrot(s)
• 100 g sugar snap peas
• 1 tbsp ginger, finely chopped
• 150 g crème fraîche
• ½ lemon(s), (the juice)
• 2 tbsp sesame oil
• 100 ml white wine
• 3 slices of toast

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Celery-fennel-snow peas-carrots vegetables

Cut the tuna into 3 mm thick strips. Make a marinade from the soy sauce, oyster sauce, chili sauce, and finely chopped ginger. Brush the tuna strips with this marinade on both sides and cover with foil and store in the refrigerator. Peel the carrot and cut into wafer-thin slices. Halve the snow peas. Remove the stalk from the fennel and slice it wafer-thinly, and peel the celery and slice it wafer-thinly. Now preheat the pan with the sesame oil. Sauté the carrot slices and snow peas for 3-4 minutes. Then add the shaved fennel, shaved celery, and finely chopped ginger and sauté for another 2 minutes. Deglaze all the vegetables with the white wine and simmer for 5 minutes. Season to taste with lemon juice and sugar, and finish with crème fraîche. The vegetables should no longer be simmering. Toast the bread until golden brown. Form the tuna strips into rolls and place them vertically on the plate. Portion the creamed vegetables next to them and place the crispy toast next to them.