Tempered Tuna with Tomatoes and Snow Peas

Bring elderflower syrup and juice of one lemon together to a boil until a light caramel.

Meanwhile, juice the tomatoes with lime pieces and juice, pepper, peperonicini, salt oil and lemon balm for about five hours at room temperature. Strain, bring to a boil and thicken with a little olive oil.

Place the tuna tranches on an oiled baking sheet, season with salt and pepper. Bake in the oven with top heat only for about two to three minutes, so that the fish is still raw inside, but warmed up.

Turn the tomatoes in the hot stock to the other side and arrange on plates. Place the tuna on top and evenly spread kefen juliennes, briefly sautéed in olive oil, over the top. Garnish with pine nuts, drizzle with syrup.

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