Carrot Salad with Coconut and Fried Tuna

For the carrot salad with coconut and seared tuna, boil the carrots in a little salted water for 5-7 minutes until soft. Immediately rinse with cold water and set aside.

Mix the ingredients for the dressing and season well with salt and pepper.

Cut the tuna into slices. Heat a frying pan until hot, add peanut oil and sear the fish slices on both sides for 1 minute each. Then roll in the sesame seeds.

Cut tuna into small fillets, season with coarse sea salt and drizzle with lime juice. Marinate the carrots and arrange on a plate. Spread remaining marinade on top.

Garnish carrot salad with coconut and seared tuna with chervil and serve immediately.

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