Lemon Aioli:
In a steel bowl mix all ingredients well and season with salt and white pepper.

Tuna & Salmon Tartare:
Cut the salmon and tuna steaks into very small dices. Set aside in a large bowl and place in refrigerator to keep cold.

Combine in another mixing bowl: extra virgin olive oil, dry chilly, salt, white pepper, capers, parsley (thinly chopped) and fresh squeezed lemon juice.

Remove the tuna or salmon out of refrigerator. Gently mix the fish and ingredients in the bowl till combined.

Chill this mixture in the refrigerator for at least an hour before serving.

Grilled zucchini:
Slice nicely the zucchini into 0.5cm pieces.
Charcoal grill over medium heat for a few seconds and marinated with rosemary, extra virgin olive oil, salt and pepper.

Finish and presentation:
Place the tuna & salmon tartare into a jar. Present mayonnaise, lemon skin and aromatic herbs on top.

Serve with bread (cooked in oven with olive oil, salt and pepper at 160°C for 2.5 minutes) and grilled zucchini.


  • Tuna 50gr
  • Salmon 50gr
  • Local mixed leaves 8gr
  • Caper 2gr
  • Italian parsley flat 2gr
  • Chilli 1gr
  • Lemon juice 3 gr
  • Lemon Skin 3gr
  • Olive oil 10gr
  • Grilled Zucchini 2gr
  • Salt 5gr
  • White pepper 5gr
  • Mayonnaise 10gr
  • Baguette bread 4 pieces
  • Mixed salad 15gr
  • Lemon Aioli 5gr
  • Pink pepper 2gr
  • Black pepper 2gr
  • Sea salt 2gr

Lemon Aioli:

  • Lemon juice 5gr
  • Garlic 10gr
  • Olive oil 15gr
  • Salt 5gr
  • White pepper 5gr
  • Mayonnaise 100gr
  • Wasabi paste 2gr

Grilled zucchini:

  • Green zucchini 500gr
  • Extra virgin olive oil 150gr
  • Fresh rosemary 20gr
  • Sale and white pepper 8gr each