Tuna tartare and tiger prawn crudités

A lovely plate of seafood is absolutely the best way to usher in the beginning of the summer heat, especially if you are fortunate enough to invite some friends to enjoy a lovely meal with you in a relaxed setting like a beautiful garden, perhaps under a lovely flowering gazebo, where the scent and colour of the plants help to make the occasion an even more enjoyable time together. So, today we suggest a lovely starter for a memorable fish supper: not the classic scallops au gratin or octopus salad, but something rather more innovative and unusual: a tuna tartare with raw tiger prawns. For our recipe we use a far-eastern ingredient, soy sauce, which gives an unusual flavour to our raw fish marinade, to which we then added a touch of lime which gives a distinctive note to the flavours.

Cut the tuna into cubes end and then chop coarsely. In a bowl, season the tuna with wasabi, sesame seeds and soy sauce. Let it marinate for a few minutes. Remove the shell from the prawns, keeping the head and the last part of the tail attached. Put the prawns in a bowl to marinate with salt, pepper, olive oil, a little lime peel and juice, and a roughly chopped clove of garlic. Serve the tartare in a small ring with some prawns on the side, sprinkled with some black sesame seeds.