Yellow Fin Tuna Carpaccio with avocado mousse | Cruise Scoop
BY CHEF JON ASHTON INGREDIENTS 24 oz. yellow fin tuna loin (Ahi), sashimi grade, thinly sliced Flaky sea salt to sprinkle Freshly ground black pepper to sprinkle For the pickling juice: ¼ cup water...
Ingredients
- 24 oz. yellow fin tuna loin (Ahi), sashimi grade, thinly sliced
- Flaky sea salt to sprinkle
- Freshly ground black pepper to sprinkle
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