Elegant Mini Tuna Sashimi with Sesame Marinade and Anchovy Butter

• 280 g raw trimmed tuna
• 120 g butter
• 6 anchovies
• A few turns of black pepper from the mill
• 10 g ginger
• 1/2 glass sesame oil
• A few lollo rossa leaves
• 1 tsp black and white sesame seeds
• 1/2 bunch chives

• Difficulty: 1

Slice the trimmed tuna into 25 g rectangles. Peel and julienne the ginger into fine strips. Marinate the tuna in sesame oil (or palm or soybean oil), ginger, and sesame seeds for 1-2 hours.

Blend softened butter with anchovies and black pepper to make anchovy butter. Chill until ready.

Line mini bowls with lollo rossa leaves. Top each with a tuna piece and ginger slice. Drizzle with marinade oil. Add a quenelle of anchovy butter in the center, then sprinkle with chopped chives and sesame seeds.

Expert Tips: Keep anchovy butter chilled and quenelle just before serving. Select firm, blood-free tuna to avoid stringiness.