This recipe is for a fresh Grilled tuna Salad With Yuzu Vinaigrette. It features fresh ahi tuna, grilled then mixed with a wakami salad, tomatoes, heart of palm, tomatoes, oranges and sprouts with a zesty Yuzu vinaigrette.
Papio (or ulua) fillets are marinated in a Hoisin BBQ sauce then grilled.
Grand Prize Winner of the Boursin's "Chef of the Year" Contest November 2001
This is a more traditional version in that it uses potatoes rather than bread crumbs. Recipe by Chris Alderson, head chef at The Millstream, Marden, near Devizes
This recipe uses Avocado oil imported from New Zealand. from Elysian Isle Avocado Oils in Oregon. Recipe by Craig Searle