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Made with Fleur de Sel sea salt, French black
organic nicoise olives and spices.
Best used as
a finishing salt on lamb dishes, sashimi-grade
fish (such as tuna), and vodka martinis.
3.5 oz - $10.00
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Nicoise olive:
Yellowfin Ahi Tuna Crudo
Basil, grape tomatoes, nicoise olive
salt
4 oz sashimi grade yellowfin ahi
tuna
3 oz grape tomatoes
2 oz extra virgin olive oil
3 leaves basil
Pinch nicoise olive sea salt
Take the ahi tuna and cut into ΒΌ
in cubes and place in a mixing bowl.
Cut the grape tomatoes in half and
place in mixing bowl with tuna and
add olive oil. Julienne basil leaves
and add to bowl and mix all the ingredients
together until well mixed and there
is a nice sheen on the mixture from
the olive oil. Plate up tuna crudo,
and garnish with a sprinkle of the
nicoise olive salt.
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