Roman Khalezoff: “The recipe for this dish is simple and original. And the main thing in it is Asian pesto sauce and a special combination of spices. First, cook Asian pesto separately: grind cedar nuts with finely chopped basil leaves and cilantro in a mortar and slowly add a mixture of olive and sesame oil, and at the end add soy sauce and beat everything together until smooth. Should get a dressing with a consistency of liquid sour cream. Blanch green beans until half cooked and cool. Add the arugula and finely chopped tofu, season with the sauce and mix gently. Peel the half of the avocado, slice and fan on a plate, and the salad on top. Smear the tuna fillet with olive oil, sprinkle with spices, fry in butter on each side for one minute. Cut the fish into thin slices and fan it along the side of the salad. I advise you to submit to this dish dry white wine or premium sake. Enjoy your meal!

We thank restaurant Asia Hall for the help in preparation of material