Love carpaccio with aphrodisiac flowers

Cut the fresh tuna into thin slices and place between 2 sheets of cling film. Plate carefully .
Peel the mango and cut into thin strips using a vegetable peeler.
Spread the lime juice and olive oil on a large flat plate.
Arrange the mango strips decoratively in the center of the plate.
Arrange the tuna slices all the way around the edge of the plate.

Pesto:
Puree the olive oil, roasted walnuts, basil and salt in a blender

Spoon the pesto over the carpaccio.
Sprinkle over the coarsely grated Manchego cheese and garnish with nasturtium.
Sprinkle a pinch of fleur de sel over the starter.

Tip: Butterfish is also suitable for carpaccio

Tip: Wrap fresh fish in cling film. Place in the freezer for 2 hours and cut into very thin slices using a slicing machine.