Marinated Tuna

Olive oil and the most expensive argan oil are used here. The latter is obtained in Morocco from the fruit of the argan tree 1. Mix the lemon zest with the sea salt and dry on a plate for at least a liter hour.

Cut the tuna into 12 thin slices. Place 3 slices on each plate, cover with plastic wrap and refrigerate 15 minutes before serving.

Clean and rinse the lettuce and spin dry very well. Mix 1 tbsp. of lemon juice with the honey and season lightly with pepper.

Coat the fish with honey just before serving.

Mix the remaining juice of one lemon with 1 tbsp. argan oil and 2 tbsp. olive oil. Turn the lettuce to the other side and place on the plates. Drizzle the fish with the remaining argan oil, season with the lemon salt.

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