1 kg of white tuna
2 tablespoons olive oil
1 unit papaya papaya (green papaya) peeled and seeded cut into thin strips
50 grams roasted peanuts without salt, peeled
2 tablespoons chopped green onions
2 garlic cloves
2 units of coriander (roots)
2 tablespoons honey honey
3 lemon units
• black pepper to taste
Salt to taste
Divide the tuna into four pieces and season with salt and pepper on both sides. Reserve.
In a frying pan spread 1 tablespoon olive oil and arrange the tuna portions, cooking for 3 minutes on each side. Reserve.
In a bowl, combine the papaya, the peanut and the spring onion. Reserve.
Put garlic and coriander root in a pestle and knead until it forms a thick, homogeneous mixture.
Add the honey and the lemon juice and mix.
Correct the salt and pepper.
Add the sauce to the salad and mix well, making sure it is well moist.
Separate into four dishes.
Place the tuna portion on the salad.
Finalize with a wire of olive oil over the tuna and spread coriander leaves to decorate.