Tuna and black olive tartines

1. Wash and dry the lemon thyme. Thin out half of it. Heat a nonstick skillet and brown the pine nuts. Set aside in a bowl.

2. Squeeze the lemon and strain the juice. Combine with olive oil, thyme leaves and a large pinch of sea salt.

3. Cut the tuna into small cubes. Put in a shallow bowl and sprinkle with lemon juice. Add olives and pine nuts. Mix and place in the fridge for 30 minutes with cling film.

4. Cut the country baguette into thick slices. Toast and divide into 6 plates. Top with tuna tartare. Add fresh ground pepper. Garnish with a lemon thyme sprig and serve immediately.

Photo credit: Sucré Salé