• Tomato sauce from Italy 4 tbsp
• Ponzu vinegar 1 tbsp
• Olive oil 1 tbsp
• Salt to taste
• Coarsely ground black pepper to taste
• Sea bream (for sashimi) 120g
• Red onion 1/4
• Broccoli sprouts Half of the pack
• Lemon to taste
   

1. Mix the tomato sauce, ponzu vinegar and olive oil well and season with salt and pepper    
2. Cut the sea bream into thin strips. Thinly slice the red onion and blanche in cold water for a while, then drain excess water. Cut off the roots of the broccoli sprouts and wash them. Cut the lemon into chunks.    
3. Spread the sauce from step 1 on a serving dish and arrange the sea bream on top. Sprinkle with red onion and broccoli sprouts together and use lemon as topping (or more sauce on top if you like).    
    

Thanks to the ideal climate in Italy, farmers can cultivate tomatoes with minimal intervention. There are over 10,000 varities available and Italy even has protected names such as Pomodorino del Piennolo del Vesuviano PDO which grows in the rich vulcanic soils of Vesuvius.