1. stir together tandoori paste and harissa. Cut tuna fillet lengthwise into two on the spot strips. Coat the fillet strips all over with the paste. Cover and set aside to cool.
Toast sesame seeds in a frying pan without fat until golden brown.
3. Peel 10 g ginger and cut very finely into cubes. Caramelize 40 g sugar in a frying pan until light brown, add ginger, extinguish with the orange juice and soy sauce and cook uncovered to 80 ml. Season with sesame oil.
Cook the lentils in 1/2 liter of salted water for about 20 minutes at a moderate temperature. Drain, rinse with hot water and drain very well.
Peel shallots and remaining ginger and dice very finely. Peel pumpkin and cut into 1/2 cm thick wedges. Sauté shallots, ginger and pumpkin in the butter without color, season with salt, pepper and the remaining sugar. Extinguish with the vinegar and add 200 ml of water. Cook the pumpkin for 10 minutes closed, then open for another 5 minutes. The lentils to the pumpkin vegetable form and just warm in it.
6. very coarsely chop the coriander greens (except for a few leaves for garnish). Mix in a work bowl with the toasted sesame seeds. In a frying pan, brown the tuna strips in the oil on all sides over not too high a temperature. Roast in the frying pan for 3 – 4 min, turning several times (the tuna strips should still be raw in the middle). Remove the tuna strips from the frying pan.
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