Difficulty:[usr 1]
Cut the trimmed tuna into rectangles, about 25 g each, peel the ginger, machine cut it into thin strips and then into fine julienne strips, marinate the tuna in sesame oil (or palm oil or soybean) , ginger, sesame, with sesame oil.
Leave to marinate for 1 or 2 hours.
Prepare the anchovy butter by mixing the softened butter and the anchovies, as well as the pepper in the blender, set aside in the cold.
Arrange a few salad leaves in the mini bowls, place a square of tuna on top, place a slice of marinated ginger on each, coat with a little maceration oil, on top and in the middle place a quenelle of butter anchovies, add a little chopped chives. some black and white sesame seeds.
Precautions to take:keep the anchovy butter cold and dress the quenelle just before sending, make sure the tuna is not stringy or too stained with blood.
