Tuna carpaccio with basil pesto

Cut fresh tuna that has been briefly frozen into thin slices, place between two sheets of cling film and carefully flatten.
Peel the mango and cut into thin strips using a vegetable peeler. Spread the lime juice and olive oil on a large, shallow plate. Arrange the mango strips decoratively in the center of the plate. Arrange the tuna slices all the way to the edge of the plate.
To make the pesto, puree the olive oil, chopped coriander, roasted walnuts, basil and salt in a blender. Spoon the finished mixture over the carpaccio.
To finish, sprinkle the carpaccio with coarsely grated Manchego cheese and a pinch of fleur de sel and garnish with cress.
Tip: Butterfish is also suitable for carpaccio.