Tomato and Tuna Bread
Chef Dale Talde kicks lobster & steak to the curb as he puts a Spanish-style spin on your typical surf ‘n’ turf by creating Pork & Clams, Lobster and Mushroom Fideos, and Tomato & Tuna Bread then washing it all down with a tasty Michelada.
- 1 lb. sushi grade tuna
- 5 Tablespoons high quality olive oil
- 2 Tablespoons soy sauce
- ¼ cup minced chives
- 1 large baguette
- 2 cloves garlic, peeled
- 1 heirloom tomato
- Flaky sea salt
- Slice the tuna into very thin, sashimi style pieces and place in a shallow bowl.
- Dress the tuna with 2 Tablespoons of olive oil, soy sauce, and chives.
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