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Marinated tuna, herbs and virgin sesame oil

Marinated tuna, herbs and virgin sesame oil
By the chef
Jean Brouilly

Marinated tuna, herbs and virgin sesame oil


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


  • 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!