To serve 4.
Preparation 25 min.
- 100g tuna (fresh, not tinned)
- 1kg turbot
- Olive oil
- 8 stuffed green olives
- 8 pitted black olives
- Black pepper
- Put fish in freezer 15 minutes (in lemon juice if you wish).
- Cut into thin slices, then cut slices into squares.
- Brush olive oil over fish.
- Slice olives and add to fish.
- Season and serve.
Recommended Wines: Sancerre, Pouilly, St véran, Apremont