Tuna in the Japanese way

600 g fresh tuna

Salt and pepper

30 g white sesame seeds

30 g black sesame seeds

Season the tuna with salt and pepper. Mix the sesame seeds over a plate and roll the tuna in it so that it is evenly covered. Heat a frying pan with the oil. Brown the tuna quickly on all sides. It should only have one crust. Let it rest before serving.

Cut the tuna into thin slices and serve on plates. Spread the salad over and drizzle over the dressing.

Salads:

1 small cucumber in thin strips

4 radishes in thin strips

1 bunch of coriander, only the leaves

3 spring onions, finely shredded

A little fries salad, finely shredded

Shred the salad accessories into matchstick-thin strips.

Dressing:

1 red chili cleaned of seeds, finely chopped

2 dl teryiakisaus

4 tbsp rice flour

2 tablespoons sesame oil

2 teaspoons sugar

2 lime, grated peel and the juice

Oil for frying

Mix together the ingredients for the dressing.

Served either alone or with rice or noodles.