Yellowfin Tuna	g
Olive Oil	tbsp
Sesame Seeds	g
Carrot
Cucumber
Kosher Salt	tsp
Caster Sugar	tbsp
White Miso	tsp
Rice Vinegar	ml
Toasted Sesame Oil	tbsp
Tepid Water	ml
Avocado
Baby Spinach	g
Peanut Spread
Garlic Clove
Chili
Lime Juice	tbsp
Toasted Sesame Oil	tbsp
Coconut Milk	ml
Water	ml
Brown Sugar	tsp
Peanut Butter	tbsp

1. Peel the carrots and cucumbers and cut them, with the help of a vegetable peeler, into thin strips. Mix the rice vinegar, sesame oil, miso, sugar and salt in a bowl. Add the vegetables and let them steep for at least an hour.
2. For the peanut spread, peel the garlic and chop finely. Wash the chili, halve lengthwise and remove the seeds. Cut the pulp into fine strips. Heat a small pot over medium heat, with a drizzle of sesame oil, and sauté the garlic and chili for 1 minute. Deglaze with water and coconut milk. Stir in the lime juice, sugar and peanut butter and let it boil. Season with salt and pepper. Set aside and let cool.
3. Halve the avocado, remove the core and peel. Cut the flesh of the avocado into thin slices. Wash the tuna, pat dry and, if necessary, parry. Rub the tuna with olive oil and coated each piece in sesame, till all sides are covered.
4. Heat a grill pan over medium high heat and grill the fillets from both sides for about 2 minutes.
5. Halve the ciabatta and then cut the halves in half again. Spread the bottom with peanut spread and top it with the pickled vegetables, tuna fillet, avocado and baby spinach. Spread the top with spread as well and serve.

More recipes on: www.beastfeast.eu