icon-location Charleston, SC

Tuna Sashimi with "Greek Salad"

Seafood

Serves 2

Ingredients

• 4 6oz. Ahi Tuna, sushi grade
• 4 large, pitted Olives, sliced into rounds
• 5 Cherry Heirloom Tomatoes, cut in half
• ½ Cucumber, cut into matchsticks with no seeds
• 1 large Pepperoncini, sliced into thin rings
• 2 tsp Shallots, minced
• 2 small Beets, peeled, roasted & quartered
• 8-10 small Basil Leaves
• 6-8 small Oregano Leaves
• 1½ tbsp Olive Oil
• 1 Lemon, juice & zest
• 1 oz Sheep’s Milk Feta, crumbled
• Sea Salt & Cracked Pepper, to taste

Method

• Slice tuna into 1/4 inch pieces and arrange on plate.
• Mix lemon zest and oil and drizzle over tuna.
• Arrange veggies over tuna and drizzle with lemon juice.
• Sprinkle herbs and cheese over top.
• Season with salt and pepper, and serve cold.

224 King Street, Charleston, SC, 29401
843-577-4522