Tuna Carpaccio

Ingredients

• 450 g absolutely fresh tuna fillet (sushi or organic quality)
• 1 ripe Avocado
• 1 lemon
• 150 g Yogurt (0.3% fat)
• 2 tbsp Soy sauce
• Salt
• Pepper
• Tabasco
• 2 tsp Sesame seeds
• 1 tbsp Sesame oil
• 1 tbsp Thai fish sauce
• 2 packets of watercress (or garden cress)

Instructions

1. 1.

   Place the tuna fillet in the freezer compartment for 20 minutes. In the meantime, halve the avocado, remove the pit and loosen the flesh from the skin. Squeeze the lemon.

2. 2.

   Blend the avocado with yogurt, soy sauce, a splash of lemon juice to taste, salt, pepper, and a few dashes of Tabasco.

3. 3.

   Lightly crush the sesame seeds in a mortar.

4. 4.

   In a bowl whisk them with the sesame oil.

5. 5.

   Slice the tuna very thinly and arrange on plates. Mix 2 tbsp lemon juice, fish sauce, a pinch of salt and pepper, then add to the sesame oil mixture. Drizzle the sauce over the fish. Spoon dollops of yogurt cream on top. Sprinkle watercress over the carpaccio.