Finely dice the tuna and chill. Clean the spring onions, finely dice the white and light green. Peel the ginger and grate finely. Rinse the lime with hot water and rub the peel off. Then squeeze the lime, measure out 2 tablespoons of juice. Mix the spring onion cubes, the ginger, the lime zest and the lime juice with the sambal oelek and oil.
Just before serving, mix the tuna with the marinade, let it steep for 5 minutes and season with salt and pepper if necessary.
Crumble the yeast cube and knead with water, flour, salt and sugar. Let it rise for about 30 minutes. Then shape into bread, brush with olive oil and sprinkle with sea salt. Bake at 180 degrees for about 40 minutes.
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