2 teaspoons (10 ml) honey

2 tablespoons (30 ml) olive oil

2 tablespoons (30 ml) rice vinegar

1 tablespoon (15 ml) chopped fresh basil

1/4 teaspoon (1 ml) dried hot pepper flakes

1 cup (250 ml) cucumber, seeded and diced

12 toasted baguette slices, cut diagonally into 1/2-inch (1 cm) thick slice

1 clove garlic, peeled

150g very fresh tuna, cut into small dices (about 250 ml /1 cup)

Salt and pepper

Fleur de sel

In a bowl, whisk together the honey, oil, vinegar, basil and pepper. Add the cucumber. Season with salt and pepper. Let marinate for 10 minutes.

Preheat the grill, setting the burners to high or preheat the broiler. Toast the croutons on the grill for about 30 seconds on each side, until golden brown, or in the oven for a few minutes. Remove from the heat and rub one side of each crouton with the garlic clove. Set aside.

Add the tuna to the cucumber mixture. Blend and adjust the seasoning. Scoop two tablespoons of the mixture onto each crouton, sprinkle with a little fleur de sel and serve immediately.

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