Tuna, warm-cold, with sesame crust and wok vegetables

Ingredients for 4 servings:

• 200 g tuna steak(s) (sushi quality)
• 1 tbsp soy sauce, Japanese
• 1 tbsp sake, alternatively sherry
• 1 tbsp grapefruit juice
• 1 dashes lime juice
• 1 tsp lime zest
• ½ tsp ginger, finely grated
• salt and pepper
• 2 tbsp sesame seeds, hulled
• 1 tbsp sesame oil
• 1 pinch of wasabi powder
• 1 m.-sized carrot(s)
• ½ leek, only the white part
• 12 sugar snap peas
• 1 tbsp sesame oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the tuna into 4 equal pieces, approximately 2 cm thick. Mix the soy sauce, sake, grapefruit and lime juice with the ginger and zest well, season with salt and pepper, and toss the four tuna steaks in it and marinate for 10 minutes. Blanch the snow peas for 1 minute, then cut the remaining vegetables into julienne-like strips, i.e. into thin, fine strips approximately 6-10 cm long. Heat the sesame oil in a wok or pan and fry the vegetables until crisp, about 5 minutes, turning frequently, then season with salt and pepper. Press the tuna pieces into sesame seeds, season with salt and pepper, and fry in the remaining sesame oil for about 1 minute on each side until relatively hot, leaving the inside raw. During this time, dissolve the wasabi powder in the remaining marinade, pour it over the cooked vegetables, and toss it in. Arrange one tuna steak on each side of some vegetables and serve immediately. For a main course, triple all the ingredients.