Two Kinds of Tuna Tartare

First, finely grate the peel of the lemon (zest). Add the remaining ingredients and chop everything and mix. Depending on the taste, a little more or less of each ingredient can be taken. Squeeze the lemon and add a little less than the juice of half a lemon to the marinade, mix the pepper and salt well and let it steep for at least 30 minutes

As before, this time remove the zest from the lime, chop the shallots and place in a bowl with water. Also chop the chilli and use as needed. Squeeze half a lime and add the juice to the mixture. Chop all remaining ingredients and mix them together, add the soaked shallots and leave to stand for at least 30 minutes, the amount of ingredients can vary depending on your taste. Cut lotus root into slices. Salt well and sauté in peanut oil and sesame oil. Bread the still hot lotus roots in roasted sesame seeds.

Cut the tuna into small, as even, square pieces as possible, put in the respective marinade before serving, stir well and let it steep for a few minutes. Halve the caper apples lengthways and place on top of the Mediterranean sashimi as a decoration. Halve the breaded lotus root and drape it around the Asian tartare