Tuna tataki

Cut the tuna fillet lengthwise into 4 rectangles.

Drain the pineapple pieces.
Keep 10cl of juice.

Zest the lime and squeeze it.
In a bowl, mix the teriyaki sauce, zest, lemon juice and pineapple juice. Marinate the fish for 20 minutes in this mixture with the pineapple pieces.
Drain the tuna pieces and roll them in the white sesame seeds.

In a hot non-stick pan with a drizzle of olive oil, sear the tuna on each side for 30 seconds.
Then remove it to a cold plate and keep it in the fridge (preferably in the freezer to stop the cooking process).

Cut the tuna fillets into cubes and stick a piece of pickled pineapple into each cube.

Serve as an aperitif with a little wasabi sauce or as a hearty starter.