Tuna carpaccio with sweet miso dressing

Sushi is my number one food of all times. I could eat it every day, for lunch and dinner (and probably even for breakfast). Sashimi however isn't my favourite. Rather thickly sliced raw fish with nothing but soy sauce? I would then prefer to have the fish carpaccio style with a little dressing/sauce on the side.Tuna carpaccio with sweet miso dressing, for 2-3
: 100g yellowfin tuna
: 1tbsp sweet white miso paste
: 1tbsp pumpkin seeds
: dash of ginger syrup
: dash of white wine
: dash of light soy sauce
: lime juice
: sugar
: salt

Start with roasting the pumpkin seeds in a little vegetable oil. Once you hear them pop, they are ready to be taken off the heat. Sprinkle with a little salt, then grind them in a pestle and mortar.
Mix the ground pumpkin seeds with the miso, wine, soy sauce, ginger syrup and lime juice. If needed, season with a little salt and sugar.
Now slice the tuna as thinly as possible and spread the slices out over a large chopping board. Cover with cling film. Nor take a bottle, hammer or rolling pin and carefully bash the tuna slices until paper thin.

Finally, arrange the tuna on a plate and drizzle with some sweet miso dressing.