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  Tuna with Plums & Apricots

INGREDIENTS:

  • “Tartare” of Japanese Blue Fin Tuna

  • Plums

  • Apricots

  • Aged Balsamic

  • Creme Fraiche

  • Cilantro

DIRECTIONS:

1. Cut the plums and apricots into 8 segments and arrange on a plate in a fan shape.

2. Spoon a small amount of creme fraiche onto the plate and lay a sliver of Tuna on top. 

3. Drizzle with aged Balsamic vinegar.

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