Summary

Ingredients

• 1 small red cabbage, possibly only half
• 4 tablespoon oil, (sunflower oil)
• 8 cm ginger, fresh
• 2 chilli pepper (s), hot
• 1 bunch coriander
• 2 lime (s)
• 150 ml soy sauce, light
• 150 g seaweed
• 250 g tuna, sashimi quality, cut into approx. 2 1/2 cm thick slices
• 1 orange (s)
• 2 spring onion (s)
• 2 tablespoon sugar
• Salt and pepper, to taste

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Instructions

1. Finely chop the red cabbage, sweat in 1 tablespoon oil, the cabbage should be dark red through and through, but still firm to the bite and under no circumstances soft.
2. Peel the ginger and grate finely. Finely chop chillies with seeds (if you don`t want it to be so hot: without seeds). Squeeze limes. Pluck the coriander and chop it too.
3. Mix all ingredients with sugar and soy sauce, pour over the lukewarm cabbage and cover for 1 - 2 hours.
4. Tear off fine strips from the orange with a zest ripper.
5. Cut two spring onions into rings
6. Briefly sweat the algae in 1 tablespoon of oil.
7. Cut the tuna into cubes approx. 3 cm long. Fry in 2 tablespoons of oil on each side for a maximum of 30 seconds in a very hot grill pan.
8. Now arrange as follows:
9. On a large plate in the middle of the red cabbage salad. All around on the edge the green algae. In the middle of the lettuce, place the raw tuna cubes in the middle. Sprinkle with the orange zest and the onion rolls. Salt lightly and pepper strongly.