Ceviche of the Yello Fin Tuna with Arugula Salad and Fried Scallop

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.

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