Steps

1. Sprinkle salt (to taste) on 1 whole Katsuo and let it sit for about 15 minutes.
   🕒 00:46
2. Sear the Katsuo on all sides until browned. [Key Tip!] If the heat is too low, the inside will cook through, so use high heat to quickly sear the surface.
   🕒 01:15
3. Place the seared Katsuo in a bowl of ice water to cool.
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4. Briefly blanch 2 pieces of Okra and finely chop them. Finely chop 1/4 Red Onion, 1/2 Cucumber, and 1/2 Tomato.
   🕒 03:07
5. In a bowl, combine the chopped cucumber and blueberries (to taste). Lightly sprinkle with salt (to taste) and mix.
   🕒 03:22
6. Add lemon juice (to taste) and extra virgin olive oil (to taste), and mix further.
   🕒 03:44
7. Place blueberries (to taste) in a blender. Add a small amount of extra virgin olive oil (to taste) and blend until smooth, creating a sauce.
   🕒 04:15
8. Spread the blueberry sauce on a plate.
   🕒 04:58
9. Slice the cooled Katsuo. The surface should be seared, with the inside remaining raw.
   🕒 05:23
10. Arrange the sliced Katsuo on the plate with the sauce.
    🕒 05:37
11. Drizzle the summer vegetable sauce over the Katsuo.
    🕒 06:01
12. Garnish with herbs (to taste) and mint (to taste).
    🕒 06:10
13. Optionally, drizzle with additional extra virgin olive oil (to taste).
    🕒 06:42