For the Asian carpaccio, finely dice the green onions. Stir the vinegar with the sesame oil, soy sauce, salt and pepper to make a marinade. Finely slice the tuna, place each slice between two sheets of clear plastic coated with oil and pat flat.
Then spread some of the marinade on the plates, place the tuna slices on top decoratively and drizzle with the remaining marinade.
Toast the sesame seeds in a non-stick frying pan without fat and sprinkle over the Asian carpaccio. Garnish with bean sprouts and green onions.
Preparation Tip:
As a side dish we recommend toasted white bread.
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