Lunchbreak: EPIC Executive Chef Mark Pollard makes tuna carpaccio

112 W. Hubbard Street
(312) 222-4940

Tuna Carpaccio, Cocoa Nibs, Fresno Chili, Almond Aioli

1/2 pound sashimi grade yellowfin tuna
1 each Fresno or Jalapeno peppers, sliced
pinch salt
1 lime, zested,
1 teaspoon Almond Oil
1 teaspoon cocoa nibs
1 teaspoon chili powder
2 teaspoons Cilantro, Chopped

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

Filed in: Lunchbreak, News

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