For the tuna tataki

– Grate ginger.
– Mix vinegar with soy, agave syrup, ginger and 8 tablespoonsgrapeseed oil. Season with pepper.
– Cover the tuna slices with a little sauce, coat well and marinate for 30 minutes in the fridge, covered with cling film.
– Drain the fish slices and roll them in the flax and poppy seed mixture. Cook them in a hot frying pan with 2 tablespoons ofgrapeseed oil for 2-3 minutes on each side, then remove from the heat and place in the freezer for a few minutes to stop cooking.
– Save the remaining marinade for serving.

For the zucchini tagliatelle

– In a bowl, combine pressed garlic, two tablespoons lemon juice, chopped basil and oils. Season with salt and pepper.
– Prepare vegetable tagliatelle using a special vegetable slicer.
– Season tagliatelle with sauce, toss and refrigerate for 15 minutes.

For assembly

– Cut the cooled tuna into thin strips.
– Serve the tuna with the marinade sauce and vegetable tagliatelle.
– Sprinkle with a few basil leaves and enjoy!