for 4 person

Roesti

400 g	mealy potatoes, coarsely grated
200 g	parsnips, coarsely grated
1	red-skinned apple, coarsely grated
1 tsp	salt
	oil for frying

Nori mayonnaise

2	nori sheets, torn into pieces
1 dl	sunflower oil
1	fresh egg yolk
1 ½ tbsp	white balsamic vinegar
1 tsp	sugar
¼ tsp	salt
2 tbsp	water

Tuna

	oil for frying
4 slice	yellowfin tuna (each approx. 180 g)
¼ tsp	salt
a little	sea salt

How it's done

Roesti

Mix the potatoes, parsnips and apple with the salt, leave in a sieve for approx. 15 mins. Squeeze the mixture well, divide into 8 portions, shape into patties. Heat the oil in a non-stick frying pan, reduce the heat, fry the patties in batches for approx. 7 mins. on each side, keep warm.

Nori mayonnaise

Place the nori leaves and oil in a blender, puree until smooth. Combine the egg yolk with the vinegar, sugar and salt. Add the oil drop by drop to begin with, then more gradually, whisking constantly to form a thick mayonnaise, add water, stir.

Tuna

Heat the oil in a non-stick frying pan. Salt the fish, fry on each side for approx. 1 minute, remove, slice, sprinkle with fleur de sel. Plate up the fish and roesti, serve with nori mayonnaise.

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