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Tuna, Yellow Watermelon, Mozzarella, and Aged Balsamic
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1/4 pound sashimi grade yellowfin tuna, sliced
2 cups yellow watermelon, sliced or cubed
1/2 pound fresh mozzarella
1 cup baby arugula
Aged balsamic vinegar
Extra-virgin olive oil
Thinly slice the tuna and serve with the sliced watermelon, fresh mozzarella over the baby arugula. Drizzle with aged balsamic and extra virgin olive oil.
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Other Recipes from this Episode
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