San Diego Blue Fin, tomato water, cilantro oil, Urfa Biber, micro mizuna
San Diego Blue Fin, tomato water, cilantro oil, Urfa Biber, micro mizuna
by Brandonthebadger
7 Comments
Kake-Pope
Looks and sounds very interesting! I’d say maybe alter the ratio of tomato water to oil (more oil in relation to water). More evenly slice the tuna in shape and thickness. More evenly distribute the mizuna and flaky salt.
Great looking dish again just a little cleaning up and I think it’s a star
-dai-zy
why did you not take a picture of the whole plate?
Alan-TheDetroyer
Oooh tomato water, oooooh
SpyDiego
What does the tomato water add for taste? Is it seasoned?
Love me some urfa, had that once in a persian restaurant in a grilled cauliflower dish with urfa+shallot torshi.
Plate looks nice. The red water and fish go great together
suejaymostly
This looks so good and I’m stuck in a motel in the middle of nowhere with nothing to eat but gas station garbage🫠
NotARandomAnon
Tomato water doesn’t sound appetizing imo
salamandersquach
Sounds delicious – work on cutting your tuna that alone will change presentation dramatically
7 Comments
Looks and sounds very interesting! I’d say maybe alter the ratio of tomato water to oil (more oil in relation to water). More evenly slice the tuna in shape and thickness. More evenly distribute the mizuna and flaky salt.
Great looking dish again just a little cleaning up and I think it’s a star
why did you not take a picture of the whole plate?
Oooh tomato water, oooooh
What does the tomato water add for taste? Is it seasoned?
Love me some urfa, had that once in a persian restaurant in a grilled cauliflower dish with urfa+shallot torshi.
Plate looks nice. The red water and fish go great together
This looks so good and I’m stuck in a motel in the middle of nowhere with nothing to eat but gas station garbage🫠
Tomato water doesn’t sound appetizing imo
Sounds delicious – work on cutting your tuna that alone will change presentation dramatically