Elegantly balanced. Sweet and sour
For 2 people
250 g of tuna (2 slices)
10 cl soy sauce
2 sweet potatoes
10 cl milk
10 cl sour cream
20 g fresh ginger
25 g sesame seeds
salt and pepper
15 g sesame oil
1 tablespoon orange juice
1 tablespoon grapefruit juice
1 teaspoon lemon juice
2 teaspoon sugar
Peel and cut the sweet potatoes in pieces. Put them in a pan with the cream and the milk. Cook low heat cover for 20 minutes or until potatoes are cooked. Mash them with a potato masher then add the sesame oil
Put the citrus fruit juices in a pan. Add the sugar and the thinly chopped ginger. Heat in low heat for 5 minutes. Let it cool down
Put the tuna slices in the soy sauce then in the sesame seeds. Put them in a hot frying pan 1 minute each side. Then move them to a preheated oven 180C for 1 minute
Cut the tuna in thin slices. Serve with the sweet potato puree coated with the citrus fruit sauce