Tuna Tartare with Jerusalem Artichoke and Tomato Pesto

For the tuna tartare with Jerusalem artichokes and tomato pesto, cut tuna into very fine cubes, chill. Peel limes thinly and cut peel into fine strips, blanch them briefly. Fillet limes, cut half of them into cubes, add to tuna with lime strips. Season the tartar and let it stand for 5 minutes. Season to taste and stir in the olive oil. Arrange with the help of hoop molds. Place the Jerusalem artichoke slices without fat on a baking tray and fry until crisp. Sauce: reduce the sherry by 1/3, add the vegetable stock and bring to a boil. Place Jerusalem artichoke cubes in hot stock and boil for 8 minutes. Stir in yogurt, season to taste. Pesto: peel 8 tomatoes, cut into quarters, remove seeds, place lightly salted tomatoes on baking paper, sprinkle with thyme flowers. Leave to dry in a 50 °C oven for approx. 10 hours. 2 Coarsely chop tomatoes, mix briefly with garlic and pine nuts and slowly pour in olive oil. Mix in oven tomatoes, season with salt and pepper. Arrange the Jerusalem artichoke slices with the sauce around the tartare. Garnish with tomato pesto and tomato slices.

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