[usr 4]
Block the tuna in the cold, cut it into rectangles of 2 x 2 x 0.5 cm.
Blanch the skin of the lemon 3 times, then mix with the sugar and a little lemon juice until you obtain a paste.
Cut the watermelon into 1 x 1 x 1 cm, marinate them with olive oil, salt and pepper.
On a plate, arrange a slice of tuna, season with a little lemon juice. Place a cube of watermelon and the lemon paste on top.
Decor:your choice.
This recipe is paired with salmon grawlax sauce.
A recipe by Görgen Tiden. Thuriès Gastronomy Magazine
