Japanese tuna

Wash and dry the salmon and roll it in the sea salt

Cook at high temperature, 45 seconds, on each side

Plunge in icy water and dry. Cut in slices.

Drizzle with marinade and let it rest for 15 minutes or more.

(Marinade: 2 tablespoons lemon juice, 2 tablespoons soy sauce, 2 tablespoons olive oil, 2 tablespoons nut oil)

Sprinkle with chives, grilled sesame seeds and pepper

Serve with green salad and basmati rice


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