Dinner for one. Tortilla with fennel, lettuce and tuna

Day 19

Heat a pan, add 1 tbsp olive oil, and add 1 thinly sliced fennel. Add 1 thinly sliced garlic, 1 tbsp chopped parsley, and sea salt, and sautée on medium heat for 15 - 20 minutes while you prepare the duck breast.

Heat the oven 200° C. Prepare tortillas (I use authentic Mexican corn tortillas) and sprinkle with Comté cheese. You can skip this part and use crème fraîche instead, spreading it on a tortilla after it has been warmed up.

In a bowl, mix some lettuce, 1/3 of cut avocado, a bit of extra virgin olive oil, and sea salt.

When the fennel is almost ready, place the tortillas in the oven to warm them up. Take out, top with fennel, lettuce, and canned tuna. Sprinkle with black pepper and peppermint.