Tuna and Mushrooms

For the tuna: Combine lemon juice, 4 tablespoons olive oil, salt and pepper. Rinse tuna and pat dry. Pour lemon juice mixture over tuna and let stand for about 1 hour.

For the vegetables: Heat 3 tablespoons sesame oil in a pan and cook all vegetables over medium heat. Reduce heat, cover and cook for an additional 1-2 minutes. Add 2 teaspoons sugar and briefly boil, then deglaze with fish stock. Season with salt, pepper and sambal. Remove from heat and let cool.

For the mushrooms: Soak porcini mushrooms in 150 ml (approximately 5 ounces) of warm water for about 15 minutes. Drain and reserve soaking water. Rinse and slice Shiitake mushrooms. Heat 1 tablespoon butter in a pan and cook shiitake mushrooms. Remove from pan, season with salt and pepper and keep warm. Add another 2 teaspoons of butter to a hot frying pan, add garlic and shallots and cook until soft. Add drained porcini and cook briefly. Deglaze with 150 ml (approximately 5 ounces) of soaking water. Boil over high heat and reduce by half, then stir in creme fraiche. Remove from heat and season with salt and pepper.

Drain tuna. Heat up the grill and cook tuna to desired doneness, about 1-2 minutes per side. Remove from heat and slice tuna.