INGREDIENTS
1
piece Tuna, sushi-grade
2
Chicory escarole
1
Chives
2
Garlic cloves
1
Of 1 lemon, Zest & juice
1/4 cup
Scallions
1 cup
White beans, cooked
1/2 tsp
Dijon mustard
1 tsp
Soy sauce
3 pinches
Red pepper flakes
1
Sea salt and fresh black pepper
1
Sprinkling Sesame seeds
1/4 cup
Olive oil, extra-virgin
1
Olive oil, Extra-virgin
1 tsp
Rice vinegar
1 tsp
Sesame oil