|50 g||of white miso paste (Asian market)|
|100 ml||peanut oil|
|50 ml||rice vinegar (Asian market)|
|50 ml||cold vegetable broth|
|350 g||green peas (fresh or frozen)|
|7||stems fresh coriander|
|1||handful pea sprouts|
|12||GAZİ Taze Peynir Natur GAZİ Taze Peynir yoghurt balls|
|250 g||tuna (sushi quality)|
|Zest of ½ an organic lime|
1. Blanch the peas in boiling water for 5 minutes for the sashimi. In the meantime, wash coriander and pea sprouts and shake dry. Finely chop the coriander. Drain the yogurt balls on paper towels.
2. Drain the peas, immediately shock in ice water and drain. Set aside 100 g of peas. Puree the rest in a high-sided bowl with the immersion blender. Strain through a fine sieve, season with 1 pinch of salt, pour into a disposable spray bag or into a small bowl and refrigerate. Wash the mixing bowl.
3. For the dressing, blend the miso paste, oil, vinegar and broth in the mixing bowl with the immersion blender. For the sashimi, blot the tuna dry with kitchen paper and cut into cubes of 2-3 cm. Roll the drained yoghurt balls in the chopped coriander.
4. Spread the tuna cubes in a line down the middle of the plates and sprinkle with lime zest. To the right and left, add three dots of pea puree and place 1 yoghurt ball on each dot. Dress the whole thing with the dressing, sprinkle with the remaining peas, and garnish with the pea sprouts.