[usr 3]
In a bowl, put the oil, vinegar, tabasco, pastis and minced garlic clove. Salt and pepper. Mix until you obtain a well emulsified sauce.
Finely dice the tuna, tomatoes and olives. Reserve in bowls. Peel the cucumber, cut it in half lengthwise, remove the core and dice it.
Marinate the tuna and the vegetables separately in the pastis emulsion for at least 1 hour.
Book cool. Before serving, toss on a plate or serve layered in clear glasses.
Source:REGA Magazine L
Small variant created by Hubert to garnish cold starters of meat or fish:
Olive salpicon
Mix equal quantities of black olives and green olives pitted and cut into small cubes (brunoise), diced tomatoes, red pepper cut into brunoise (optional according to taste), chervil and chives finely chopped, oil of virgin olive, fleur des sel and ground pepper.
