Cocoa dusted tuna tataki, crispy vegetables

Dust 200g sashimi grade tuna on 4 sides with cocoa powder, brush with olive oil then roll through white and black sesame seeds to cover all 4 sides

Panfry the tuna quickly in olive oil, the inside should stay raw

Mix 15 ml tamari (or soy sauce), 1/3 tbsp lemon juice, 1/4 tsp chili oil, 1/4 tsp hacked lemongrass (white part), 1/4 grated garlic, 1/2 tbsp palm sugar, 1 shredded lime leaf

Slice 6 sugar snaps lengthwise, 

Snip the brown bottoms from 30g beansprouts 

Bring water to the boil, add the peas and the taugé, take them out after 45 sec and cool in ice water. Dry and season with olive oil and chardonnay vinegar.

Serve as shown, with a tsp soy sauce pearls 

(Original recipe by Marjen van der Veer-Lugthart)

Follow me on Instagram @peterschoenmaker7 and visit Amazon to have a look at my book Breakfast in Gascony, for your Kindle