Juliette Lacroix-Wasover’s recipe

Ingredients for 4 persons

  • 300 g filleted white tuna
  • 1 red onion
  • 1 yellow nectarine
  • 1cm ginger
  • 2 limes
  • 1/4 fresh red pepper
  • 1/4 bunch coriander
  • Salt
  • Espelette pepper

The preparation

Chop your red onion, sprinkle it with the juice of half a lime and add a pinch of salt.

In a blender, mix the pitted nectarine with the peeled ginger, the red pepper and the juice of one of the limes. Filter to obtain a puree of a nice color.

Cut the tuna into sashimi and marinate it in a salad bowl with the juice of half a lime.

When ready to serve, cover your serving dish with a layer of nectarine puree.

Arrange the fish and add a red onion, coriander, Espelette pepper and salt.

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