John Myers
Ingredients for 2 servings:
- 400 g tuna in one piece
- 2 handfuls of lamb’s lettuce, cleaned
- 1 spring onion(s), finely chopped
- 1 handful of sprouts (mung bean, soy, radish sprouts, etc.)
- 1 tbsp sherry or plum wine
- 4 tbsp soy sauce
- 1 tsp mustard (Dijon)
- 1 piece(s) ginger, approx. 1 cm, grated
- 1 tbsp oil (sesame oil)
- ½ lemon(s), the grated peel and the juice
- ¼ chili pepper(s), finely chopped
- 1 piece(s) horseradish, fresh, approx. 1 cm, grated
- salt and pepper
- olive oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Light and delicious – also as sashimi
Arrange the lamb’s lettuce on a platter. Arrange the sprouts over it. Scatter the sliced spring onions over the salad. Season with salt, pepper, olive oil, and lemon juice. Season the tuna with salt and pepper. Fry in a hot pan for about 30 seconds to 1 minute on each side (when cutting the tuna, the center of the meat should be completely raw, but warm to the touch). Deglaze with a little lemon juice. Thinly slice the tuna and place it on the salad. For the sauce, combine the sherry or plum wine, soy sauce, mustard, ginger, sesame oil, lemon zest, a little lemon juice, chili pepper, and horseradish. Pour over the sliced tuna and serve. Serve with a baguette.
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