300 gr fresh tuna
1 tbsp soy sauce
1 tbsp olive oil
3 tbsp black sesame seeds (can be bought at the toko or Xenos)
3 tbsp white sesame seeds
A little bit of wasabi (to taste, beware it is spicy)
1 tbsp lime juice
1 tbsp maynonaise
pinch of salt and pepper
50 ml rice vinegar
1 tsp sugar
Mandolin (or cheese sachet)
Cut the tuna into 4 long pieces. Rub the sides with a mixture of olive oil and soy sauce. Stir the two colors of sesame seeds together on a plate and press the tuna into it so that all sides are covered. Heat a frying pan and fry the tuna for 1 to 2 minutes until the outside is just slightly gray. Let the tuna rest covered in the refrigerator.
Cut the avocado in half, remove the skin and pit and mash the flesh together with the mayonnaise and lime juice, pepper and salt in a food processor until smooth.
Cut the cucumber lengthwise with a mandolin into thin slices. Pat them dry well with kitchen paper. Stir the rice vinegar with the sugar and pour over the cucumber ribbons. Stir well a few times.
Cut the tuna with sesame jacket into slices and place nicely on a plate. Serve with the cucumber ribbons and tufts of avocado cream.
Source: Leukerecepten by leukerecepten-nl.
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