Preparation of the tuna:
Rub tuna dry with a kitchen towel and cut into narrow slices.
Marinade:
Mix a marinade from the sesame oil, soy sauce, a tiny bit of wasabi, lemon, black sea salt and the powdered sugar.
Scallops:
Rub the scallop meat dry and marinate overnight with sesame seed oil and a little curry paste yellow. Just before serving the salad, sauté the mussels in oil and cook until they are still slightly translucent at the core.
Dessert/Leaf Salad:
Rinse the leaf lettuce, make a dressing with the olive oil, lime juice and salt, pepper and sugar.
Dressing:
Brush the entrées plate with a tiny bit of marinade, sprinkle with ground salt and pepper . Place the thinly sliced tuna in a circle on the plate . Brush the tuna with a little marinade, arrange the lettuce in the middle of the plate and drizzle with the dressing. Garnish with an orichedeen flower.
My tip for you:
When buying fish, make sure that it is absolutely fresh.
The flesh must have a dark red color. If the fish is older, the meat is slightly gray and dull.
Preparation Tip:
Tuna with leaf salad and seared scallop is a refined summer dish and is suitable as an appetizer, as well as a light main course.