600 g of red tuna
1 cooked red beetroot
1 chioggia beetroot
300 g of red cabbage
50 g of black sesame
50 g of wasabi sesame
300 ml of single cream
1 tablespoon of sesame cream
1 tablespoon of hibiscus vinegar
1 tablespoon of olive oil
Salt and pepper
Red wood sorrel
Cut the red tuna in equal cubes. Per person 100 gram.
Grill the tuna on a plancha with a bit of olive oil. Roll the cubes in the black and wasabi sesame.
In a Thermomix, mix the red beetroot on speed number 5 during 30 seconds. Add the cream and season with salt and pepper. Make a whipped cream of it and put it in a pastry bag.
In a pan, heat up olive oil with butter. Slice the red cabbage finely and put it in the pan. Add vinegar and a little bit of sugar.
Cut the Chioggia beetroot in thin slices with a mandolin. Marinate the slices in hibiscus vinegar.
Dress the ingredients on a round plate : Trace a semicircle thick line of sesame cream with a paintbrush. Add 3 spoons of red cabbage on the line. Put 3 pieces of tuna on the cabbage. Add the whipped beetroot cream and put on the top a Chioggia slice. Add some red wood sorrel leaves as decoration.