A Sashimi grade tuna by Chef Rebecca Jean.

Summary

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  • Yield 2 serving

Ingredients

Chervil
4 Sprigs
cabbage
2 Cups
coriander
1/2 Cup
rice flour
1/4 Cup
Shallot
1 Clove
Tuna Sashimi Grade
3/4 Pound
Kumquats
10 Wedges
hoisin sauce
1/4 Cup
leek .
5 Cups
cardamom
1/2 Teaspoon

Steps

Coriander Crusted Tuna with Creamed Cabbage and Fried Leeks