Marinated olive hamachi with parsley

Method

1. Cut the hamachi into 15g slices, lightly salt and leave for 5 minutes.

2. Unscrew the parsley and put it in a mixer with oil. (Parsley oil)

3. Cut the cherry tomatoes into 4 equal parts, and also cut the lemon into 1/8.
   

4. Put the hamachi in a small bowl and wrap it with parsley oil.

5. Decorate the plate with sunny lettuce and serve with hamachi, tomato and lemon.