Marinated tuna sashimi with parmesan crisp

What goes in

• 300 g fresh tuna fillet, cut into small cubes
• 2 tbsp sushi vinegar
• 2 tbsp soy sauce
• 1 tsp sesame seeds
• 1 tsp sesame oil
• 1 tbsp olive oil
• 1 clove garlic, grated
• 1 tsp lemon zest
• 1/2 red onion, finely chopped
• 1 tsp mustard
• 60 g arugula
• 80 g Parmigiano Reggiano, grated
• 2 tbsp mayonnaise
• 1 tsp wasabi paste

How to do it

1. 01

   Cut the tuna into small cubes and place in a bowl.

2. 02

   Add sushi vinegar, soy sauce, sesame seeds, sesame oil, olive oil, grated garlic, lemon zest, mustard, and finely chopped red onion. Mix well and let marinate for at least 10 minutes.

3. 03

   For the parmesan crisps: preheat oven to 200°C. Place a ring mold on baking paper and fill with grated Parmigiano Reggiano. Bake for 12 minutes until golden and crispy. Let cool slightly, then slowly peel off the paper.

4. 04

   Mix wasabi with mayonnaise to make wasabi mayo.

5. 05

   Add arugula to the marinated tuna and toss gently.

6. 06

   Plate the tuna salad, top with a parmesan crisp, and serve with wasabi mayo on the side.