Marinade Yellow Fin Tuna with Kombu-dashi & Kombu (“Kombu,” a popular Japanese sea kelp, and then by letting them set for more than half a day. The method to make Kombu Jime can be used for many kinds of sliced raw fish, such as sea bream, cuttlefish, and small shrimp and others.) is the secret to make it very tasty.
Enjoy with the dressing which is mixed with honey mustard, garlic mayo, a little Konbu-dashi-soya sauce and fresh olive oil.
Slices of tomato, avocado and arugula are “must have” vesetables with it.
If you love just a couple of very thin slices of shallot, it always makes it even better!! Enjoy your weekend with good food, wine, and great conversation with your family & friends.
