From the demo: Four Seasons of The Sea, Recipe Courtesy of Chef Vincent Cachot
Ingredients:
10 oz Ahi Tuna Sashimi Grade cut into ¼” dice
2 oz Light Soy Sauce
2 oz Rice Wine Vinegar
½ oz Pickled Ginger Juice
1 Teaspoon Sesame Oil
¼ oz Wasabi Powder
Salt and Pepper to Taste
Preparation Method:
Add all ingredients (except Tuna) to a blender and process at high speed. Toss tuna in marinade just prior to plating.
Purchase items in BOLD in-store at Surfas or online at Culinary District!