INGREDIENTS
Baguette
Semi-cooked duck foie gras
Sashimi grade tuna loin
Juice of 2 limes
Olive oil
Micro herbs
METHOD
1 Slice the baguette into very thin pieces and toast in the oven at 180°C for around 8 minutes, or until golden.
2 Slice the tuna loin as thinly as you can (capaccio style)
3 Using a knife warmed in hot water, slice the foie gras…
