for 4 person

Sauce

50 g	pitted green olives, coarsely chopped
1	fresh egg yolk
1	lime, the whole juice
2 tbsp	toasted sesame oil
2 tsp	sugar
¼ tsp	salt
a little	pepper

Tuna

1 tbsp	toasted sesame oil
300 g	yellowfin tuna
¼ tsp	salt

Carpaccio

150 g	kohlrabi, very thinly sliced
¼ tsp	salt
2 sprig	oregano, leaves torn off
40 g	salted, roasted pistachios, coarsely chopped

How it's done

Sauce

Place the olives in a measuring cup along with all the other ingredients up to and including the pepper, puree. Spread the sauce onto plates.

Tuna

Heat the oil in a non-stick frying pan. Salt the fish, fry for approx. 30 secs. on each side. Remove, cut the fish into strips.

Carpaccio

Salt the kohlrabi, arrange it on top of the sauce along with the tuna, garnish with the oregano and pistachios.

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