Marinated tuna, herbs and virgin sesame oil

Ingredients

Serves 4

• 400 g salmon
• 1 lemon
• 5 g brown sugar
• Fennel, chervil, fresh thyme
• 10 cl virgin sesame oil
• Virgin hazelnut oil
• Coarse Île de Ré salt
• Ground black pepper

Method

• Salt the salmon with Île de Ré salt (20 g per kilo) mixed with the pepper and sugar.
• Add the coarsely chopped herbs, coat them with virgin sesame oil. Leave in the refrigerator for 48 hours.
• Cut into thin slices or sticks and pour over the lemon juice.
• Best served with a mesclun salad mix or your chosen raw vegetables, topped with a drizzle of virgin hazelnut oil.

Bon appétit !