Perhaps your new favorite bean dish:
Rinse and dry all lettuce leaves well. Thinly slice all fish into portions as for sahimi (0, 8 cm thick). Stir the ingredients to make the vinaigrette and whisk to emulsion.
To serve, spread the lettuce evenly on plates attractive to the eye. Drizzle with the dressing. Top with the seafood. Add a phisalis fruit to each for decoration. Serve immediately.
How to use tuna: Fresh tuna tastes best raw. In European cuisine it is known fresh as carpaccio or possibly tartar. If it is cooked, it must not be cooked through, otherwise it will be dry and taste like nothing. It should have a cooked, but pink core.
(**) Silk Tofu: In Japanese cuisine, there are two types of tofu. For Silk Tofu, the soybean mass is pressed through a silk cloth during processing, but is not subsequently pressed. Cotton tofu, on the other hand, is passed through cotton and lightly pressed. Silk tofu (Japanese “kinugoshi-tofu”) is velvety soft. Cotton tofu (Japanese “momen-tofu”) is heartier in flavor, richer in vitamins and proteins because it is more natural. Mostly tofu is served raw or cooked in stews like “sukiyaki”. Sometimes it is deep-fried, then grilled (excess fat fries out) and served with ginger sauce.
(***) Sesame oil: The aromatic, viscous oil is extracted from sesame seeds.
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