Serves 4


200g fresh tuna

2 calamaretti (baby squid)

1 cucumber

50g frisee lettuce

Lime dressing

100g water melon, seeds removed

Lime gel (instructions below)


Blue flowers

Fresh lime zest

Lime dressing

4 limes

The juice of 4 lemons

5 pieces of lemongrass, beaten and roughly chopped

70 g sugar

1 teaspoon of ginger, chopped – leave to settle for 1 day, briefly mix and strain

1 teaspoon of sunflower oil

1 teaspoon of olive oil – slowly emulsify, season with salt and pepper

Lime gel

500ml water

1 Kaffir lime leaf

1 pinch of salt

100g sugar

Zest of one lime-boil and leave to settle for 10 minutes. Strain.

6g agar-agar-mix with the lime and boil again. Leave to cool completely in a bowl in the fridge. Then mix the hard jelly in a blender until it is creamy and season with the fresh lime juice. Press through a sieve.


Use a slicing machine to cut the raw tuna into strips 5mm thick, partially freeze three quarters of the tuna and press out with a ring cutter. Dice the remaining pieces of tuna. Clean the calamaretti, gut and cut into rings 5mm wide. Halve the tentacles and quickly sauté until transparent then season with salt and pepper.

Marinate the leftover tuna cubes for exactly 10 minutes in one part soy sauce & 1 part mirin.

Slice the cucumber lengthways and press out with a ring-cutter.

Wash and pluck the frisee lettuce and marinate together with the pressed out cucumber slices in the lime dressing.

Press out the water melon and cut into slices.

Drizzle some oil over the tuna slices, spray some drops of lime gel then arrange the calamaretti, cucumber and water melon in alternate layers.

Decorate with salad, coriander and flowers and sprinkle with lime zest.