Basque Cantabrian White Tuna with an umeboshi vinaigrette


Finely chop all the vegetables and the umeboshi. Mix the finely chopped vegetables with the rice vinegar, soy sauce, sesame oil and mustard.

Separate the tuna into large chunks.

Finishing touch and presentation

Place the tuna onto the plate and pour the vinaigrette on top to cover the tuna chunks

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