Per preparare il tonno alle spezie: riunire tutte le spezie in un mixer e lavorare per qualche minuto, quindi setacciare con un colino a maglia sottile in modo da ottenere una polvere fine. Togliere dal frigorifero i tranci di tonno almeno 15 minuti prima di iniziare a preparare, quindi spennellarli per bene con abbondante olio extravergine di oliva e insaporirli con la miscela di spezie. Scaldare una padella antiaderente con un goccio di olio extravergine di oliva e, quando ben calda, cuocervi i tranci di tonno per circa 2 minuti per lato, in modo che la superficie risulti dorata e l'interno rimanga crudo.
Per preparare la salsa dolce aromatica: nel boccale del frullatore a immersione unire il cipollotto tagliato grossolanamente, le erbe aromatiche, il succo di lime, la salsa di soia, l’olio di vinaccioli e lavorare il tutto fino a ottenere una salsa liscia e cremosa.
Servire il pesce tagliato a fette come se fosse una tagliata di carne, nappare con la salsa aromatica e accompagnare con una misticanza o riso lessato.
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