1/2 pound sashimi grade tuna
1 lemon, juiced
1 orange, juiced
1 tablespoon minced shallots or red onion
1/2 lemon, juiced
Extra-virgin olive oil
Salt and freshly ground pepper
1 bunch baby arugula, rinsed well
Sea salt from Trapani
Splash orange-flavored vin cotto
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Sal Passalacqua, Dimaio Cucina
Your favorite shows, personalities, and exclusive originals. All in one place.