Spicy tuna sashimi

Ingredients:

• 1 yellowfin tuna steak (approximately 110-170 g)
• 1 small orange, cut in half (thinly slice one half, squeeze the juice from the other half)
• Half a small grapefruit
• 2 tablespoons soy sauce
• 1 tbsp. freshly squeezed lemon juice
• 1 sprig of fresh mint, finely chopped
• 2 jalapeños, seeded and finely diced
• 4 tbsp. l. rapeseed oil (canola)
• Half of the dry rice noodles, broken into several pieces

Preparation:

1. Thinly slice the tuna steak. Arrange the tuna in thin layers on a plate. Peel half an orange, then slice and quarter it. Peel half a grapefruit, then slice and quarter it. Arrange the orange and grapefruit quarters on top of the tuna.
2. Squeeze the juice from the remaining orange half into a small bowl and mix with the soy sauce and lemon juice. Pour the sauce over the tuna and citrus. Sprinkle the tuna with chopped mint and diced jalapeño.
3. Heat oil in a small skillet over high heat and quickly stir-fry the rice noodles for 1 minute. Sprinkle on the sashimi and serve.