Rice Table: Stuffed Lettuce Leaves

Peel radish and carrots, cut lengthwise into very narrow slices at the beginning, then into very fine strips. Clean the spring onions, cut the white and light green into very fine strips. Cut tuna into 8 rectangular pieces, weighing about 35 g. Season tuna pieces with pepper and roll in sesame seeds. Clean leaf lettuce, rinse and drain well.

Remove peel from ginger and grate very finely. Mix with vinegar, sugar, 5 tbsp oil, sesame oil, salt and pepper. Marinate the vegetable strips in this mixture until serving time.

Place 2 lettuce leaves inside each other and arrange on a platter. Roast the tuna in a grill pan or possibly on the grill plate in the remaining oil on 2 sides for 1-2 minutes at high temperature (the tuna pieces should still be almost raw in the middle).

Distribute the fish pieces with the vegetable salad dressing evenly in the salad leaves and bring to the table on the spot.

Tip: Either fold the lettuce leaves over the filling and serve by hand or use a kitchen knife and fork.

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