For the marinade
In a bowl add the mustard, the chili sauce, the soy sauce, the sunflower oil, the honey, the lime zest, the ginger grated, and whisk.
Set aside.
For the tuna carpaccio
Take the tuna out of the refrigerator. It should be in the refrigerator to thicken; then, you will cut it more easily. Alternatively, you can put it in the freezer for 20-30 minutes.
Cut into very thin slices, 0,5 cm each, and spread a little of the marinade with a pastry brush. Set aside.
For the salad
Cut the mushrooms into thin slices, add 2-3 tablespoons of the marinade, mix, and set aside.
Cut the carrot into thin sticks and set aside.
In a serving bowl add the salad, the mushrooms, the carrot, the tuna, and pour over the remaining marinade.
Serve with the chili pepper finely chopped, the coriander, and sesame seeds.


1.For the marinade
2.1 teaspoon(s) mustard
3.1 tablespoon(s) sweet chili sauce
4.20 g soy sauce
5.100 g sunflower oil
6.1 teaspoon(s) honey
7.zest, of 2 limes
8.10 g ginger
9.For the salad
10.250 g tuna, fresh
11.100 g champignon mushrooms
12.1 carrot
13.100 g green salad
14.To serve
15.1 chili pepper
16.coriander, fresh
17.sesame seeds

Leave a Reply

Your email address will not be published.