Tuna Carpaccio with Asian Salad

Ingredients

• 350 g tuna fillet (sushi quality)
• 1 tbsp Rapeseed Oil
• Salt
• Pepper
• 200 g red cabbage
• 60 g leafy greens (e.g. mizuna, frisée)
• 2 bulbs fennel (each 200 g)
• 1 cucumber
• 2 tbsp rice vinegar
• 2 tbsp ketjap manis (Indonesian soy sauce)
• 3 tbsp Lime juice
• 2 tsp wasabi paste
• 2 tbsp sesame oil
• 2 tbsp toasted light sesame seeds

Instructions

1. 1.

   Rinse and pat dry the tuna fillet. Heat rapeseed oil in a pan. Sear the fish for 1 minute on each side over high heat. Remove, season with salt and pepper, and set aside to cool.

2. 2.

   Clean and wash the vegetables and salads. Shred the red cabbage into fine strips. Dry spin the leafy greens and cut into smaller pieces if needed. Slice the fennel into thin rounds. Cut the cucumber lengthwise into thin slices.

3. 3.

   Whisk together rice vinegar, ketjap manis, lime juice, wasabi paste, and sesame oil for the dressing. Season with salt and pepper to taste.

4. 4.

   Slice the tuna into approximately 1 cm thick pieces. Arrange the leafy greens and vegetables on plates and top with the tuna slices. Drizzle the Tuna Carpaccio and Asian Salad with the dressing and sprinkle toasted sesame seeds.