Fresh tuna sashimi with cucumber and lychee salsa

Finely chop the cucumber, lychee, green chili, chives and mint into tiny, uniform cubes

Transfer to a bowl, add the lime juice, the blush and a pinch of salt and mix gently

Let the salsa rest for about five minutes until the flavors meld

Slice the tuna with a sharp knife into slices half a centimeter thick, in one continuous movement

Arrange the slices on a serving plate in one overlapping row

Spread a thin layer of soy sauce on the slices with a brush

Spread the salsa along the center of the row and serve immediately