Cut tuna fillets into 3 mm thin slices and lay them end to end. Finely whisk all ingredients for the marinade in a food processor. Brush tuna slices with marinade and stand for 5 min. Soak wan-tan sheets in water, then cut out 10 cm circles. Heat a small amount of sesame oil in a frying pan, toast the wan tan sheets until crispy. Stir together the ingredients for the sauce. To serve, place 1 wan tan leaf on a plate. Place some marinated tuna on top. Place some frisée around the outside, top with a second wan tan sheet. Garnish with a tiny bit of sauce and black and white sesame seeds.
Spicy white wine