Tuna Carpaccio with Citrus Ginger Dressing

Summary

Ingredients

• 1 tablespoon sesame seeds
• 1 bunch coriander greens, for decoration
• 1 orange (s)
• 1 lemon (s)
• 1 tablespoon vinegar (red wine)
• 3 tablespoon soy sauce
• 2 pinches cayenne pepper
• possibly sugar, to taste
• 1 tablespoon ginger, fresh, grated
• 3 tablespoon olive oil
• 300 g tuna (sushi quality)

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Instructions

1. Toast the sesame seeds in a small, dry pan and set aside. Wash the coriander, pat dry and chop finely.
2. Squeeze the citrus fruits and reduce the captured juice by half in a small saucepan over high heat. Then put the boiled down juice in a bowl and mix with red wine vinegar, soy sauce, cayenne and ginger. Gradually stir in the olive oil. Possibly season with a little sugar.
3. Cut the tuna fillet into thin slices, arrange on plates and drizzle with the citrus-ginger dressing. Serve sprinkled with the chopped coriander and toasted sesame seeds.