Summary

Ingredients

• 500 g tuna, fresh
• 1 teaspoon pepper, crushed, sugar
• 1 lime (s), juice and zest (thinly peeled and finely diced)
• 100 ml olive oil
• some leaf lettuce (spring salads), sorted, washed, spun dry

For the cream:

• 100 g sour cream
• 100 g crème fraîche
• 1 tablespoon parmesan, freshly grated
• salt and pepper
• Lemon juice
• sugar

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Instructions

1. Wrap the tuna fillet first in cling film, then in aluminum foil to form a firm roll and let it freeze briefly in the freezer.
2. Mix salt, crushed pepper, sugar to taste, juice and zest of the limes. Finally, slowly stir in the oil little by little. Spread the sauce on the plates. Cut the tuna into as thin slices as possible with a knife, place on the plates and brush again with olive oil and lime sauce. Garnish with the salads.
3. Mix the cream, creme fraiche and parmesan, season with salt, pepper, lemon juice and sugar and sprinkle with the salad and tuna.