THE LITTLE JAPANESE PINCHO
The best of the sea and the earth come together in this brochette of Cacereña olives and the oriental touch of marinated raw tuna.
- Cacereña olives
- 0,35 Oz. Pickled ginger (gari)
- Bean sprouts
- 1,76 Oz. Raw Tuna
- 0,35 Oz. Soy sauce
- Sprouted onions and soybeans
STEP BY STEP INSTRUCTIONS
Marinate tuna with soy for about 5 minutes.
Put the olives with the tuna in a dish and decorate with a bit of pickled ginger (gari) and sprouts.