Ingredients:
10 people
750 g fresh tuna
1 bunch fresh tarragon leaves, chopped
4 tbsp. roasted sesame seeds
40 fresh strawberries
20 fine dill sprigs
5 green asparagus
2-5 white asparagus (depending on thickness)
Procedure:
Finely dice the tuna and toss it with tarragon and sesame seeds. Season with salt, pepper, and a little lemon oil, if desired.
Cut the strawberries into small cubes and chop the dill.
Blanch the green and white asparagus, cool them, and cut them into small round pieces.
Mix the strawberries, dill, and asparagus together just before serving. Season to taste with salt, pepper, and a little sugar.
Arrangement
Place the tuna tartare at the bottom of the plate and partially cover it with the strawberry salad.
Garnish with fresh cress and serve with freshly baked bread or toasted rye bread on the side.
Chef's tip
For the best quality and texture, only use very fresh tuna. If you want a little extra crunch, add some finely chopped cucumber or radishes to the salad.
