ingredients

400 g of tuna fillet
1 grapefruit (preferably yellow)
1 orange
2 tbsp. to s. olive oil
4 c. to s. chopped chives
4 c. to s. of capers in vinegar
4 handfuls of arugula
4 c. to c. sesame seeds
salt ; pepper

Steps

Place the tuna 15 min in the freezer so that it is easier to slice.

Peel the grapefruit and orange raw.

Detach the segments and cut them into small pieces.

Add the capers.

Using a sharp knife, detail the tuna fillet in small dice. (You can also chop it roughly in the blender, but the result is much better when the hash is done by hand.)

Stir in olive oil and chives. Add salt and pepper.

Mix the tuna mixture and the citrus mixture.

Place 1 handful of arugula on each plate, serve the diced tartar in the middle and sprinkle with sesame seeds.