Time: 20 min
1. Clean the spring onions, eliminate the hard core and cut the onions lengthways. Remove the seeds from the chilli peppers and cut the latter into rings.
2. Heat a non-stick pan and add the drained salmon fillets, then the spring onions, the chilli pepper, the oil and the soy sauce.
3. Cook on a medium flame for 3 minutes, remove and serve.
Add 10g of fresh grated ginger to the mixture.
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Time: 30 min
Product: Tuna in extra virgin Olive Oil