EPIC
112 W. Hubbard Street
Chicago
(312) 222-4940
www.EpicRestaurantChicago.com
Tuna Carpaccio, Cocoa Nibs, Fresno Chili, Almond Aioli
Ingredients
1/2 pound sashimi grade yellowfin tuna
1 each Fresno or Jalapeno peppers, sliced
pinch salt
arugula
1 lime, zested,
1 teaspoon Almond Oil
1 teaspoon cocoa nibs
1 teaspoon chili powder
2 teaspoons Cilantro, Chopped
Directions
Thinly slice the tuna and place in a bowl with almond oil. Season with a pinch of salt and chili powder. Place tuna on cold plates and garnish with sliced peppers, cocoa nibs, lime zest and Arugula
