To prepare all the products. Thaw scallops, tuna and salmon. All wash under cold running water, then dry with a cloth.

Cut into small dice tuna, scallop, salmon and put it in different containers for mixing. Finely chop the onion. To the tuna add salt, pepper, oil, lemon juice and finely chopped red onions — mix well. In the scallop, add orange juice, salt, pepper, butter and also mix well. To the salmon add salt, pepper, oil, vinegar, finely chopped capers, cucumbers and mix well.

Cut the baguette in rings and dry on a grill pan. Tartarus lay out the layers, decorate with arugula, onions cibule and served with croutons.