Tuna Fillet with Wok Vegetables on Ginger Sauce

Sauté in olive oil and cover leisurely in a flake of butter and basil leaves.

Soak the glass noodles in water, drain and finish baking in deep fat. Cut the peeled carrots, shii-take mushrooms and seeded cucumber into sticks and cubes, sauté in olive oil with the cashews in a wok, season and add soy sauce, white wine and chopped mint.

For the sauce, finely grate the peeled ginger, sauté in olive oil and butter, season, deglaze with white wine and clear soup and thicken with a dash of olive oil.

Arrange everything on a flat plate and decorate with mint leaves.

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