Ingredients

  • 200 g tuna fillet in a Tataki cut (in fillets approximately 10 cm on each side)

  • Sesame seeds, to taste

  • 50 ml oil

  • Lemon juice, to taste

  • Chives

Method

Season the tuna with salt to taste, sear it in a very hot frying pan with oil, and roll it in the sesame seeds. Then cut it into 5 cm thick slices and place it on top of the salad. Drizzle the tuna, now on top of the salad, with lemon juice and chives. After this, drizzle it with the Vietnamese sauce and, again, with the lemon sauce

Salad

  • 50 g white cabbage, very finely sliced

  • 50 g red cabbage, very finely sliced

  • 30 g red onion, very finely sliced into half-moons

  • 30 g grated carrot

  • 2 g fresh coriander, chopped

  • 35 g tomato, peeled, deseeded and diced

Combine all the ingredients in a bowl.

Vietnamese sauce

  • 5 ml soy sauce

  • 40 ml oyster sauce

  • 2 g grated ginger

  • 2 g grated garlic

  • 10 ml sesame oil

  • 60 ml water

Combine all the ingredients in a saucepan and place over the heat, stirring until the mixture is smooth. Serve cold.

Lemon sauce

  • Peel of 4 lemons

  • Salt, to taste

  • 5 g sugar

  • Water, as needed

Boil the lemon peel in water for 1 minute and repeat the process 4 times, so that the peel releases its sharpness. Then add the salt and sugar, blend and pass through a fine sieve to remove all impurities. Serve cold.