pure paleo 30

250g fillet of Salmon – skin & bones removed
250g fresh Tuna steak
2 Shallots
½ Red Onion
1 tsp Cayenne Pepper
1 tbsp Whole Grain Mustard
1 tbsp fresh Parsley
1 small bunch of fresh Coriander
1 tbsp fresh Mint leaves
Salt & pepper

In a blender, mix the onions, shallots & fresh herbs. Blend until the onions are chopped.

Add the fish fillets and continue to blend until the meat dissolves. Add the black & Cayenne peppers, mix.

Transfer mixture to a bowl. Stir in the mustard. Season to taste with a little salt to taste.

Serve immediately.

Preparation : 5 minutes
Cooking : 15 minutes

Ingredients
2 leek whites
1 fillet of salmon (150 gr)
Juice of 1 lemon
Salt and pepper

Prepare a bed of steamed leek whites on parchment paper. Place the fillet of salmon on top, sprinkled with the juice of 1 lemon. Season with salt and pepper.

Close the parcel and bake on medium heat for 15 minutes.

2 chicken legs
4 generous tomatoes
Mustard
Provençal herbs
Salt and pepper

Brush the chicken legs with mustard and place on an oven-proof dish. Sprinkle with Provençal herbs. Put the tomatoes, whole, in the same dish. Bake in the oven on gas mark 8 for 30 minutes.