Brush the center of 4 round appetizer plates wtih olive oil, then very lightly sprinkle with salt. Lay the tuna slices over the seasoned olive oil. Combine the lemon juice, lemon zest, caper brine, ...

Lay out the tuna on a tray so they do not overlap. Brush the tuna with the marinade and season with fleur de sel and black pepper. Place four slices of tuna per plate, flat. Divide the green tomatoes, ...

At Sundance Mountain Resort, dining is an art form. At the Tree Room you can enjoy the romantic atmosphere and an amazing, fresh seasonal menu. Joining us to demonstrate one of the new summer ...

Extra Virgin Olive Oil, 2 oz. Lava Salt, 1 tbsp. Use Chinese mandolin to slice the radish and fennel thin. Then pick the basil into small pieces. Place the tuna in the freezer for 10 minutes. This ...

In a small bowl, mix watermelon, Sambal, Sweet Chili sauce, sesame oil, lime juice, mint, vinegar and onion and let marinade for an hour. Slice tuna into Sashimi size pieces. Dip Tuna in soy sauce and ...

ORANGE COUNTY, Fla. — For this week's Chef's Kitchen recipe, we're featuring a brand new kid on the block — North Italia on Restaurant Row (Sand Lake Road) in Orlando. Chef Adam Brown is North ...

Seven Weeks of Seafood: Seafood consumption always soars this time of year for reasons that can be religious, cultural, seasonal or some combination thereof. In this series, we feature dishes and ...

For tuna tartare, Crudo e Nudo chef-owner Brian Bornemann utilizes shrimp stock, onion confit and white soy sauce, which give it rich umami flavor. You can make the stock and confit in advance. The ...

Sepia – 123 N. Jefferson St., Chicago https://www.sepiachicago.com/ Lightly toast ½ cup sunflower seeds in a 350F oven. About 8 minutes or until lightly golden and ...

Add Yahoo as a preferred source to see more of our stories on Google. Crudo e Nudo chef Brian Bornemann prepares tuna toast with shrimp stock in the L.A. Times Test Kitchen. (Stephanie Breijo / Los ...