Tuna Sashimi with "Greek Salad" | Recipies from Charleston, SC Restaurants | Charleston Restaurants
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Cooking tools:
- Chef's knife
- Cutting board
- Plate
- Mixing bowl
- Measuring spoon
- Microplane
- Citrus press
- Roasting pan
- Aluminum foil
- Oven
- Spoon
- Kitchen scale
- Serving platter
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
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