Mushroom and Vegetable Salad

Remove the stalk of the mushrooms, cut into very fine strips. Chop the spring onions finely. Cut radish and cucumber by hand or with a food processor into very fine strips. Mix well with the mushrooms and ginger. Mix all ingredients for the sauce and dress the lettuce with it. Cover and let stand at room temperature for about an hour.

Serve: With short fried tuna: take 1 thick tuna steak (preferably from the fillet), about 200 g, out of the refrigerator 1 hour before frying. Season with salt and pepper, coat in sesame seeds. Heat the grill pan. Grill the fish for 1 minute on each side and cut into thick slices. Arrange the fish slices on the mushroom salad.

Mix together. Briefly stir-fry in a little peanut oil, mix with radish, cucumber and ginger. Spread evenly in the center of soaked rice paper, wrap the sides and roll up. Served with chili sauce, the rolls taste great.

Or Italian: dress mushrooms with a sauce of cracked pepper, garlic, salt, juice of one lemon and a little lemon zest, olive oil and coarsely crushed fennel seeds. Mix well with finely chopped fennel including greens and enough chopped flat-leaf parsley. Let stand at room temperature for about 1 hour. Arrange in layers on top with arugula and enough finely shaved Parmesan.

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