Ingredients for: 1 person
Total preparation time: 50 minutes
Difficulty: Easy

INGREDIENTS

• Basmati rice, 80 g;
• Tuna, 1 slice of about 100 g;
• Mustard with seeds, 1 teaspoon;
• Honey, 1 tbsp;
• Soy sauce, 1 tbsp;
• Thyme;
• Fresh chives;
• Pickled capers, 15 g;
• Dried tomatoes in oil, 15 g;
• Anchovies in olive oil, 3 fillets;
• Parsley;
• Panko breadcrumbs, 50 g;
• Edamame, 50 g;
• Avocado, 1;
• Garlic powder;
• Black sesame seeds;
• Olive oil;
• Salt;
• Pepper.

PREPARATION

• Cook the rice in plenty of salted water, drain it and rinse it under cold water.
• Dice the tuna and marinate it with soy sauce, mustard seeds, honey and flavorings and keep aside. Let it marinate for a little bit.
• Chop the capers, the sun-dried tomatoes, two anchovy fillets and parsley, making a paste to add to the panko breadcrumbs (the breadcrumbs have to be thick).
• Toast in the oven at 180°C until golden brown (about 5 minutes).
• Blend the avocado pulp with salt, pepper, oil, garlic powder and lime zest, resulting in a smooth cream to be transferred to a bottle that will facilitate the final garnish.
• Mix the rice with the edamame, then transfer in the serving bowl.
• Add the tuna tartare, flavored panko, and garnish with avocado sauce, black sesame seeds, and a final whole anchovy fillet.