Fresh tuna with sesame seeds

A lovely and light Asian inspired way to prepare fresh tuna.

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For one Tuna steak 
1- Cut the tuna in squares. Do it while the tuna is very cold, it will help keep it from shredding.
2- In a bowl, mix a little bit of freshly grated ginger root, a tablespoon of Soya sauce and some sesame seeds.

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3- Fry gently and for about five to seven minutes in a pan with about a tablespoon of sesame oil.

Serve immediately. I served it with plain pasta and some cherry tomatoes. 

Soothing fruit platter

If your stomach feels heavy, if you feel slightly off center — I highly recommend this fruit platter. Have it for lunch, making sure you have a light breakfast and an even lighter dinner. The next day, go back slowly to your normal diet. If you can, have organic eggs for breakfast so that your stomach gently gets back to normal.

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Just mix papaya, banana, dates, mandarine (you can add kiwi and pineapple if at hand), and sprinkle with freshly ground pepper, fresh ginger root, turmeric, lime juice and olive oil. This time I sprinkled it with a few parmigiano shavings for the taste.

Tuna with mandarine and honey

A divine mix of flavours!

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For one fresh tuna steak:
1- In a small bowl mix: the juice of three mandarines, three tablespoons of honey (or more!), a little bit of olive oil, some sesame seeds and salt & pepper. Mix well.
2- Place the liquid in a deep pan and let it boil moving it from time to time with a wooden spatula.
3- When the liquid has been reduced and slightly caramelised (it will feel heavier), add the tuna steak. Just place it in the pan without moving it. Do not cover.
4- After about five to seven minutes, take the tuna out of the pan and slice it. Return the pieces to the pan and let them cook again, moving them gently, for about three minutes.

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Serve immediately. The tuna will be very tender so try and serve it carefully. I served it with basmati rice cooked with a dash of turmeric and raisins, and organic broccoli. 

Fondant au chocolat à l’Italienne

A chocolate fondant with an Italian touch – with mascarpone! Rich in taste and light in the mouth.

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1- Melt on low fire in bain-marie 150 gr of chocolate (70% cacao or more) with 150 gr of mascarpone. Take you time. Do not let the mixture boil and keep mixing as the mascarpone melts with the chocolate.
2- In a large bowl, mix 100 gr of brown sugar with four organic eggs. When it is well mixed, add 40 gr of flour.
3- Mix both the chocolate and egg mixtures and place in a prepared baking dish (lined with butter and flour). Bake for 20 to 25 minutes in a 180º C. oven. The center will remain very soft.

Let it cool slightly and serve. Delicious with berries or kiwis on the side. 

Pasta with smoked salmon and mascarpone

Very easy and so colourful! I love this light dish.

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While the pasta cooks, sprinkle the smoked salmon with lemon juice.

To serve, place the pasta, the smoked salmon, two teaspoons of Mascarpone (per serving) and sprinkle with fresh cilantro and ground pepper.

Enjoy!