- 4 scallions
- 1 small Celery root
- 400 grams fresh, raw Tuna
- 1 shallot
- 1 tablespoon finely chopped mint
- 1 teaspoon light, toasted Sesame seeds
- 1 tablespoon grapeseed oil
- freshly ground peppers
- 3 tablespoons olive oil
- 1 ½ tablespoons White vinegar
- lemons (for garnish)
- Chives (for garnish)
Rinse the scallions and cut into thin rings. Peel the celery, rinse, cut into thin slices and then into long strips. Rinse the tuna, pat dry and cut into small cubes. Peel the shallots, chop finely and mix with the tuna cubes, mint, sesame seeds and the oil, then season with salt and pepper.
Heat the olive oil in a pan and sauté the celery strips with the scallions. Deglaze the pan with the vinegar add salt and pepper and set aside. Arrange the celery greens on a plate. Serve the tuna tartare on top, garnished with lemon slices and chives.