Tuna in Sesame Coat with Pimento and Lemongrass Cream

Mix ginger juice, honey, lime zest, soy sauce, lime juice and curry paste, heat briefly and season with a pinch of sea salt. Allow the marinade to cool, then rub the tuna on all sides with the marinade and sprinkle with sesame seeds.

Remove the outer peel from the lemongrass, then chop into small pieces.

Sauté the shallots in a saucepan with butter until translucent, add the ginger, chili, lemongrass and bell bell pepper. Pour in white wine and Noilly Prat and cook a little bit. Now add the chicken stock and boil by half.

Blend the soup with a hand blender, assemble with butter cubes and then strain through a fine sieve, fold in the whipped cream with a whisk. Depending on the consistency, you can also thicken the sauce with a little cornstarch.

Cut the pak choy into lozenges and sauté in a frying pan with a little olive oil, halve the cherry tomatoes.

Put the tuna in an ovenproof dish with a little bit of olive oil and cook at 200 °C for about 2-3 minutes.

Cut the tuna into slices and place in deep plates with the pak choy and tomatoes. Pour the sauce sufficiently around it.

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