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May 16, 2017Hazelnut Oil
Marinated Tuna, Herbs and Virgin Sesame Oil
- Salt the salmon with Île de Ré salt (20g 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