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Seared Tuna
• Ciabatta
• Key Lime Aioli Both Sides
• Thin sliced cucumber
• 4 oz seared Tuna (Sliced)
• Lime Squeeze
• 2 Sliced tomato, S & P
• Baby Greens
• Balsamic & Olive Oil
• Oil Brush top & Bottom Press
ROSEMARY SEASONING RUB
1/8 cup Chopped Garlic
1/8 cup Rosemary leaves – chopped
1 ½ TBLS Sage leaves – chopped
1 Lemons – zest – minced
1 ½ TBLS Kosher Salt
1 TBLS Black pepper – fine ground
• Combine all ingredients in Food processor
KEY LIME AIOLI
1 Large Egg Yolks
1/8 cup Dijon Mustard
1/8 cup Chopped Garlic
1 ½ oz. Real Key Lime Juice
To Taste Salt
To Taste Ground Pepper
2 cup Vegetable Oil
1 ea Fresh Lime Zest
• In a bowl of a food processor, fitted with a metal blade, combine the yolks, mustard, garlic and lime juice.
• Season with salt & pepper.
• With the machine running, add the oil in a steady stream until the mixture is pale in color and thick.
• Fold in the zest. Adjust seasonings.
• Remove from processor and refrigerate.
• Ciabatta
• Key Lime Aioli Both Sides
• Thin sliced cucumber
• 4 oz seared Tuna (Sliced)
• Lime Squeeze
• 2 Sliced tomato, S & P
• Baby Greens
• Balsamic & Olive Oil
• Oil Brush top & Bottom Press
ROSEMARY SEASONING RUB
1/8 cup Chopped Garlic
1/8 cup Rosemary leaves – chopped
1 ½ TBLS Sage leaves – chopped
1 Lemons – zest – minced
1 ½ TBLS Kosher Salt
1 TBLS Black pepper – fine ground
• Combine all ingredients in Food processor
KEY LIME AIOLI
1 Large Egg Yolks
1/8 cup Dijon Mustard
1/8 cup Chopped Garlic
1 ½ oz. Real Key Lime Juice
To Taste Salt
To Taste Ground Pepper
2 cup Vegetable Oil
1 ea Fresh Lime Zest
• In a bowl of a food processor, fitted with a metal blade, combine the yolks, mustard, garlic and lime juice.
• Season with salt & pepper.
• With the machine running, add the oil in a steady stream until the mixture is pale in color and thick.
• Fold in the zest. Adjust seasonings.
• Remove from processor and refrigerate.
