Warm tuna sashimi with king oyster mushrooms and summer vegetables

Ingredients for 4 servings:

• 240 g tuna sashimi block
• 2 spring onions
• 1 tsp garlic, chopped, young
• 4 m.-large tomato(s), (vine)
• 0.33 cucumber(s)
• 4 king oyster mushrooms
• 4 handfuls of sprouts (alfalfa)
• ½ dl sherry
• 2 tbsp olive oil
• Salt
• Pepper, from the mill

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

An ideal and light starter

Slice the spring onions into thin rounds. Finely chop the garlic and quarter the tomatoes. Peel the cucumber, quarter it lengthwise, and cut into approximately 1 cm wide pieces. Quarter the king oyster mushrooms lengthwise and then halve it crosswise. Halve the tuna block lengthwise and cut into approximately 1 cm thick slices. Heat the olive oil in a frying pan, or a wok if possible, and sauté the onion rings with the garlic. Add the king oyster mushrooms and tomatoes and stir-fry for about 5 minutes, then deglaze with the sherry. Now add the cucumber pieces and stir-fry for another 3 minutes. Finally, add the tuna pieces and let them brown briefly on all sides, but do not cook them through. Remove from the heat and season with salt and pepper. Place a handful of alfalfa sprouts on each plate as a base and arrange the lukewarm tuna, vegetables, and mushrooms on top.