Instructions

Chop tuna into 1 x 1 cm. small dices, removing bones, skin and red parts. Hydrate wakame seaweed into cold water for 10 min. Cut into fine julienne. Peel and cut chives into julienne’s cut.
Mix tuna and chive, seaweeds, sesame seeds and lime juice, cover with transparent film paper and let it rest in the fridge for 15 min. To serve, start with a varied salad base (rocket, corn salad, oak leaves, etc.). Place a cylindrical mould with red tuna poke on the salad. Season with pineapple and tamarind vinaigrette, powder chopped chive over.

To avoid risks when using raw fish, it is advisable to keep it for 48 hours, at least, in the fridge.

Discover more incredible recipes here