Bluefin tuna, basil lemon vinaigrette, calabrian chili oil, preserved lemon, fennel, pan grattato
by Longjumping-Swing291
6 Comments
PhuckNorris69
That’s looks amazing. I’d tear that up
Far_Requirement7954
Chunks of thick fennel, and ~~pangrattato~~ other stuff, maybe.
Nah man, try again.
ranting_chef
Looks very nice. I wonder if it may be better with just the fronds of the fennel and not the actual slices.
lcdroundsystem
Can’t tell scale, but tuna should maybe be cut smaller. Single bite per peice. The fennel seems like an afterthought. Maybe pickle in something colorful. Preserves lemon may look better cut into thin matchsticks. Is it necessary with the vinaigrette flavor wise?
Bubblepoppin_
I think shaving the fennel paper thin and doing a sprinkle across the pieces would be more photogenic
feastmodes
Nice. I don’t mind a slice of tuna I need to cut with a knife vs bite sized. But I think lean into the fennel if you’re gonna have it. More of it, in thinner slices. Maybe pickle some, leave some raw, more fronds.
Your calabrian chili oil would also be more visually distinct if it had a deeper red color.
It already looks and sounds tasty, but keep tweaking! 🙂
6 Comments
That’s looks amazing. I’d tear that up
Chunks of thick fennel, and ~~pangrattato~~ other stuff, maybe.
Nah man, try again.
Looks very nice. I wonder if it may be better with just the fronds of the fennel and not the actual slices.
Can’t tell scale, but tuna should maybe be cut smaller. Single bite per peice. The fennel seems like an afterthought. Maybe pickle in something colorful. Preserves lemon may look better cut into thin matchsticks. Is it necessary with the vinaigrette flavor wise?
I think shaving the fennel paper thin and doing a sprinkle across the pieces would be more photogenic
Nice. I don’t mind a slice of tuna I need to cut with a knife vs bite sized. But I think lean into the fennel if you’re gonna have it. More of it, in thinner slices. Maybe pickle some, leave some raw, more fronds.
Your calabrian chili oil would also be more visually distinct if it had a deeper red color.
It already looks and sounds tasty, but keep tweaking! 🙂