Tuna tataki, crispy veggies

Whisk 6g olive oil with 2g sesame oil, 10g soy sauce, 10g hoisin sauce, 3g mirin and 1/4 tbsp apple syrup

Add 1/2 minced clove of garlic, 1/4 tbsp grated ginger, 1/8 hacked red chili and the zest of 1/4 lime

Brush a 200g piece of sashimi tuna with 1/3 of this marinade

Briefly toast 10g white and 10g black sesame seeds in a dry pan, then cool on a plate

Add a tbsp olive oil to the hot pan,  flash fry all sides of the tuna, roll the tuna trough the sesame seeds and cut in 6 even slices

Slice 6 snow peas lengthwise, do the same with 2 green asparagus, then cut them diagonally in 3 parts

Snip the brown tops and bottoms from 30g beansprouts 

Bring water to the boil, add the peas, the asparagus and the taugé, take them out after 45 sec and cool in ice water, add salt to the water and keep it warm

Peel a small carrot and use the mandoline to slice into thin strips

Clean a spring onion and cut diagonally in 3 pieces  

Bring the warm water to the boil again to blanche the spring onion and 1/2 of the carrot for 30 sec, cool in ice water

Use a gas burner to burn 1/4 sweet pointed pepper, remove the burned skin under a running tap and slice into thin strips

Mix all veggies in a bowl, then season with olive oil, sesame oil, sushi vinegar, chardonnay vinegar, pepper and salt

Blend 10g coriander, 5g parsley and 10g grape seed oil, then mix with 2 tbsp mayo and transfer to a piping bag

Add 2 tbsp sushi vinegar and some lime juice to the marinade to make a sauce

Start plating with the vegetables, then the tuna. Season the tuna with sea salt. 

Finish with dots of the coriander mayo, some sauce and cress (which I forgot)

(Here Miryam Minne's original recipe in Flemish)