– Cut the tuna into large regular cubes. Cut the bananas the same size as the fish.
– Wash tomatoes and lettuce. On wooden skewers, alternate diced tuna and bananas. Sprinkle the skewers with the juice of a lemon and 10 cl of olive oil.
– Mix salads and sprigs of herbs. Add the apple slices, season with the remaining olive oil and the juice of the second lemon.
– Grill the skewers briskly for 1 to 2 minutes on each side as well as the slices of belly.
– Serve with salad mix and grilled tomatoes.
