Cut the ginger, lemongrass, shallot and clove of garlic into small pieces and put into a glass jar with a lid. Also add the honey, olive oil, sesame oil and the lime juice. Shred the coriander stalks, add to the salad and season with salt and pepper. Put the lid on the jar and shake well. Now let the vinaigrette rest in the refrigerator so that it can absorb all flavors. How long? At least a couple of hours and preferably the day before.
Put the Cape herbs in a bowl and roll the tuna in them so that the herb mixture sticks well to the fish. Put a pan on the stove and heat it with a dash of olive oil until very hot. Sear the herb-crusted tuna so that the inside is still rare. Deglaze at the end with the soy sauce. This creates a lot of smoke, so do not forget to turn on your range hood. Let the tuna cool in the refrigerator.

Now make the salad. Peel the carrots and the cucumber and remove the seeds from the cucumber. Cut the vegetables into long thin strips (= julienning) and cut the spring onions. Put the vegetables, the alfalfa sprouts and the coriander leaves into a bowl and mix carefully until you get a nice salad. Strain the vinaigrette and sprinkle over the salad. Mix everything well and arrange on a plate.
Now cut the tuna into paper-thin slices with a very sharp knife and serve the cold fish on the salad. Sprinkle a spoonful of vinaigrette over it. Finish with some pink pepper grains. Delicious!

CAPE HERBS...
... are actually a herb mixture you can perfectly make yourself. However, you need a whole range of different herbs. This is the recipe: take a teaspoonful of each of the herbs listed below and use a chopper to chop them fine. Sieve and store the herbs mixture in a closed glass jar.
The list of herbs: fennel seed, pili-pili peppers, coriander seed, pink pepper grains, cumin seed, coarse sea salt, cardamom, mustard seed, some cloves, star anise.
If you cannot find the Cape herbs in the supermarket, then go for a herb mixture that contains most of the above herbs.