Tuna tataki with Comté and Thai-Med sauce

Ingredients

Preparation

Cut the tuna into 2.5 cm dice. For the Thai sauce, blend all of the ingredients with the blender and set aside. Cut the tomato into small dice. Cut the cheese into thin slices. Season the tuna with salt and brown in a pan with very hot oil for about 30 seconds on each side.

Cut the tuna into thin slices and intersperse with slices of cheese. Make a bed of tomato in the middle of a dish and pour over the Thai sauce. Place the tataki with the cheese on top and finish with a little sauce and the bean sprouts on top.

Note

Freeze the tuna for 24 hours before eating it raw.