 |
|
|
|
|||
|
Prep Time: 45 minutes, Serves: 4 to 6
1 lb. sashimi-grade tuna 2 Tbsp. breadcrumbs 1 1/2 tbsp. Henry's Milk 1 Henry's Large Egg Yolk, hard-boiled 2 anchovy fillets 1 Tbsp. capers 5 Tbsp. basil, parsley and mint, finely chopped 1 clove garlic, minced 1/3 c. Henry's Extra Virgin Olive Oil juice and zest of a lemon Place tuna in freezer for about a half hour, or until it is just firm. While tuna freezes, mix the breadcrumbs with the milk; set aside for 10 minutes. Stir in the rest of the ingredients to make the salsa verde; set aside. With a very sharp knife, cut the tuna into very thin slices. Arrange on a serving plate. Garnish with salsa verde and a drizzle of olive oil. Serve with thin slices of toasted Henry's Market Organic Baguette. |
|||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||