Ingredients

• 200 g fresh tuna
• 2 handfuls of arugula
• 2 large watermelon balls
• a few porcini mushrooms (fresh or frozen)
• 1 tablespoon olive oil
• 2 tablespoons walnuts
• handful of sunflower sprouts
• sea salt and freshly ground black pepper
• double portion of balsamic sauce + 1 tablespoon honey
• croutons

Preparation

1. Wrap the tuna in foil and place in the freezer. Prepare a double portion of balsamic sauce according to the recipe, mix with honey. Arrange arugula on plates. Cut watermelon balls (with an ice cream scoop or regular spoon) and arrange on the arugula (you can also cut the watermelon into cubes).
2. Wash the porcini mushrooms, dry, cut in half, place on a heated pan with oil, salt and fry. Toast the nuts in a dry pan.
3. Remove the tuna from the freezer and cut into very thin slices, arrange on the arugula, add mushrooms, nuts, Pecorino cheese and sprouts. Sprinkle with salt and pepper, drizzle with balsamic sauce. Serve with croutons.