Sometime last year I had the pleasure of enjoying an ahi tuna appetizer at a local restaurant. I instantly fell in love with the mild flavor. Preparing it at home has been on my bucket list since then and yesterday I had finally had the opportunity to make it. I added mine over a bed of colorful mesclun with red onion; an instant low-calorie lunch option. I hope you find this dish as satisfying as I did. Under normal circumstances I would have made a trip to The Wharf in DC, but didn’t have time in my schedule so I purchased frozen. Enjoy!
Kendra is a 40-something chef and business owner living in the gorgeous Shenandoah Valley region of Virginia, a little over an hour away from Washington, D.C. On a perfect she can be found discussing the taste and beauty of food, and all things related to Ohio State football. firstname.lastname@example.org Read more about Kendra here.