September 22, 2022
This recipe comes from #phoenixcooks cookbook, and we love it! It's light, refreshing and full of flavor! I generally purchasemy seafood from #chulaseafood because it's so fresh and it's all sushi grade. To go along with the tuna, I made a salad with diced zucchini, green olives, red onions, tomatoes, and radishes, and let it sit in the dressing for 30mn. The dressing is roasted garlic, some fresh herbs, lemon juice, feta, EVOO, salt & pepper and some white wine vinegar...blended. Just before serving, I tossed the marinared veggies with some butter lettuce. Unfortunately the salad didn't make it into the picture, but a little of the extra marinated veggies did.
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