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“TUNA THREE WAYS 1: 3 ounces sashimi-grade ahi tuna 4 tablespoons toasted sesame seeds 1/2 small cucumber, spiraled 1 roasted Scotch bonnet pepper 1 clove garlic 3 tablespoons ponzu sauce 3 tablespoons basil leaves 2: 3 ounces sashimi-grade ahi tuna 2 tablespoons Cajun seasoning (thyme, cayenne, paprika, garlic, onion) 1/2 cup cauliflower florets 1 cup veggie stock 1 sprig fresh thyme 1 clove garlic 1 teaspoon lemon oil 3: 3 ounces sashimi-grade ahi tuna 2 tablespoons chili ancho aioli 2 teaspoons Mexican chimichurri 1 flour tortilla berry” — Adi Alsaid
TUNA THREE WAYS
1:
3 ounces sashimi-grade ahi tuna
4 tablespoons toasted sesame seeds
1/2 small cucumber, spiraled
1 roasted Scotch bonnet pepper
1 clove garlic
3 tablespoons ponzu sauce
3 tablespoons basil leaves
2:
3 ounces sashimi-grade ahi tuna
2 tablespoons Cajun seasoning (thyme, cayenne, paprika, garlic, onion)
1/2 cup cauliflower florets
1 cup veggie stock
1 sprig fresh thyme
1 clove garlic
1 teaspoon lemon oil
3:
3 ounces sashimi-grade ahi tuna
2 tablespoons chili ancho aioli
2 teaspoons Mexican chimichurri
1 flour tortilla
berry