Summary

Ingredients

• 400 g tuna in one piece
• 2 handfuls lamb`s lettuce, cleaned
• 1 spring onion (s), finely chopped
• 1 handful sprouts (mung bean, soy, radish sprouts, etc.)

For the sauce:

• 1 tablespoon sherry or plum wine
• 4 tablespoon soy sauce
• 1 teaspoon mustard (Dijon)
• 1 piece (s) ginger, approx. cm, grated
• 1 tablespoon oil (sesame oil)
• 0.5 ½ lemon (s), the grated zest and the juice from it
• 0.25 ¼ chilli pepper (s), finely chopped
• 1 piece (s) horseradish, fresh, approx. cm, more grated
• salt and pepper
• olive oil

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Instructions

1. Place the lamb`s lettuce on a platter. Spread the rungs over it. Scatter the cut spring onions on top. Season with salt, pepper, olive oil and lemon juice.
2. Season the tuna with salt and pepper. Fry each side in a hot pan for about 30 seconds to 1 minute (if you cut the tuna, the center of the meat must be completely raw - but it must be warm to the touch). Deglaze with a little lemon juice. Cut the tuna into fine slices and place on the salad.
3. For the sauce, mix sherry or plum wine, soy sauce, mustard, ginger, sesame oil, lemon zest, a little lemon juice, chilli pepper and horseradish together. Pour over the cut tuna and serve.
4. Serve with baguette.