Tuna Tartar with Pesto

Peel the bell bell pepper and cucumber and remove the core. Finely dice the tuna and vegetables, season with salt and season with pepper. Make a marinade with the lime, consomme, salt and pepper.

Marinate the raw tuna with about a third of the marinade, cover and leave for about 2 hours. Save the other part of the marinade for the leaf salad. Place the basil leaves, pine nuts and consomme in a hand mixer form and whisk until you have a smooth pesto.

Finally, add the Parmesan cheese and whisk again briefly.

Refrigerate the pesto. Marinate the lettuce for dressing and place a garnish on the plate. Arrange the tartar generously in the middle and form the pesto next to it.

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