Soy Dipping Sauce with Citrus and Herbs

Name: Soy Dipping Sauce with Citrus and Herbs
Yield: 2
Ingredients: 3 tablespoons of soy sauce; 1 tablespoon of freshly squeezed lime juice; 1 tablespoon of freshly squeezed orange juice; 1 tablespoon of sake; 1 tablespoon of grated rutabaga; 200g of seared tuna carpaccio; 1 sprig of edible flowers (such as violas or pansies); Ciboulette stems (or chives); 1 thread of extra virgin olive oil

1
3 tablespoons of soy sauce
2
1 tablespoon of freshly squeezed lime juice
3
1 tablespoon of freshly squeezed orange juice
4
1 tablespoon of sake
5
1 tablespoon of grated rutabaga
6
200g of seared tuna carpaccio
7
1 sprig of edible flowers (such as violas or pansies)
8
Ciboulette stems (or chives)
9
1 thread of extra virgin olive oil

Ingredients

1
3 tablespoons of soy sauce
2
1 tablespoon of freshly squeezed lime juice
3
1 tablespoon of freshly squeezed orange juice
4
1 tablespoon of sake
5
1 tablespoon of grated rutabaga
6
200g of seared tuna carpaccio
7
1 sprig of edible flowers (such as violas or pansies)
8
Ciboulette stems (or chives)
9
1 thread of extra virgin olive oil

Directions

1
In a bowl, combine soy sauce, lime juice, orange juice, sake, and grated rutabaga
2
Mix well
3
Refrigerate for one hour
4
Lay out the tuna carpaccio slices on two chilled plates
5
Topping with ciboulette, edible flowers, and olive oil
6
Serve with the dipping sauce on the side.