Grilled tuna and tomato with white citrus garlic

For the tuna:

• Mark the tuna (the whole portion) and dice before tinning.

For the vegetables:

• Cut courgette and pumpkin into 1 mm cubes. Sauté separately.
• Peel the tomato and cut into 3 mm cubes.

For the citrus garlic:

• Crush the almonds, bread and garlic together with the water.
• Add the oil, vinegar, salt and a squeezed lime.
• Strain through a Chinese strainer or a cheesecloth.
• Keep refrigerated.

SET UP

• Make a tataki sandwich with the tomato pressed on top.
• Arrange the vegetables around it and add the citrus garlic sauce to the plate.