Summary

Ingredients

Ingredients for the tuna tartare:

• 500 g tuna, fresh (sushi quality)
• 0.5 ½ mango (s)
• 0.5 ½ avocado (s)
• 2 spring onion (s)
• 2 tablespoon sesame seeds
• 3 tablespoon spicy sauce (yakitori sauce)
• 2 organic lime (s)
• salt and pepper

Ingredients for the wild herb salad:

• 4 tablespoon cashew nuts
• 1 packet wild herb salad
• 2 tablespoon rapeseed oil
• 2 tablespoon white wine vinegar
• 2 tablespoon balsamic vinegar, lighter
• 2 tablespoon balsamic vinegar, darker
• 2 tablespoon natural yogurt
• 1 tablespoon mustard
• 1 teaspoon Maggi
• 1 tablespoon honey
• 0.5 ½ lemon (n)
• salt and pepper

Ingredients for the bread:

• 200 g wheat flour type 405
• 200 g wheat flour type 550
• 1 cube fresh yeast
• 200 ml water
• 50 ml olive oil

Print Recipe Pin Recipe

Instructions

1. For the tuna tartare, lightly toast the sesame seeds. Caution is advised here, as the seeds burn quickly and become bitter. Let the sesame seeds cool.
2. Cut the tuna, avocado and mango into small pieces. Cut the spring onions into fine pieces. Put the prepared ingredients in a bowl. Rub the zest of a lime into the bowl, then squeeze out the juice and add it. Season the tartar with salt and pepper, season with yakitori sauce and lime juice if necessary. Arrange and rub the second lime over the tartare before serving.
3. For the salad, toast the cashew nuts without oil and set aside. Wash the lettuce and spin well, also set aside.
4. Squeeze the lemon and pour the juice into a bowl. Put all remaining ingredients in the bowl as well. Mix everything with a whisk. Season to taste with salt and pepper. If necessary, sweeten with honey or acidify with more lemon. Mix with the salad according to taste and sprinkle the seeds on top.
5. For the bread, knead all the ingredients together for approx. 5 - 10 minutes in the food processor with a dough hook, until the dough is nice and smooth. Let stand for about 1 hour in the heat.
6. Shape baguettes and place them on a baking sheet lined with baking paper, make several diagonal cuts. Let rise for about 15 - 20 minutes in the heat.
7. Preheat the oven to 230 ° C top / bottom heat and place a small fireproof bowl with water in it. Bake the baguettes for about 20-25 minutes at the level of the lower third, until the desired color is achieved. Then let the baguettes cool down on a baking rack.
8. Dennis prepared this recipe as a starter in the program “The Perfect Dinner” - Day 3 from the Palatinate - on Wednesday, February 3rd, 21st.