Tuna Sashimi Salad

INGREDIENTS
Balsamic vinegar
Rapeseed oil
1 slice of lemon
1 teaspoon Kikkoman salted soy sauce
6 slices of fresh ginger
1/2 endive
1 tsp. sesame seeds
Oak leaf salad
1 tomato
1 carrot
9 tuna sashimi (cut from two pieces of red tuna)

PREPARATION
Cut 2 red tuna fillets into wide slices.
Arrange the salad, 1 carrot slice, ½ endive, 1 tomato cube and the chopped ginger on your plate.
Drizzle with balsamic vinegar and a teaspoon of rapeseed oil.
Arrange the sashimi, moisten each with a drop of salted soy sauce and sprinkle with sesame seeds.
Garnish with a slice of lemon and serve cold.