Preparation

1. Start by preparing the marinade. Simply mix all the ingredients in a bowl.

2. Next, marinate the tuna, turning it so that it soaks in on both sides (if necessary, and depending on the shape, cut it into two or three thick slices).

3. Once cooked, place the tuna in a container and cover with cling film.

4. Place in the refrigerator for at least one hour.

5. Meanwhile, rinse and thinly slice the vegetables.

6. Brush each side with olive oil and sprinkle with lemon thyme leaves for flavor.

7. Chill for a while.

8. At the same time, start up your plancha or barbecue.

9. Take your vegetables out of the fridge and cook, sprinkling them with fleur de sel during cooking.

10. Now it's time to take your chilled tuna and drain it.

11. Then roll it in the sesame seeds until it's covered.

12. Heat it on both sides on a plancha or barbecue grill with oil, so that it doesn't stick (it must remain raw inside).

13. When cooked, cut the tuna into thin slices.

14. All that's left is to serve it with the grilled vegetables and a wedge of lime.

Tip: You can replace the mirin with cider vinegar and the sesame oil with walnut oil, for example.

For wild fish, don't hesitate to freeze them to eliminate parasites before cooking.