lemony-brussels-petals-with-yellow-fin-tuna-salad

Lemony Brussels Sprout Petals With Seared Yellow Fin Tuna Salad

Ingredients

  • 1½ Cup Cross Valley Farms® Brussels Sprouts Petals
  • ½ Cup Cross Valley Farms Superfood Slaw
  • 3 oz Harbor Banks® Seared Yellowfin Tuna Slices
  • 2 Tablespoon Monarch® Organic Diced Mango
  • 1 Tablespoon Rykoff Sexton® Olive Oil
  • 1 Teaspoon Fresh Lemon Juice
  • ½ Teaspoon Coarse Himmelman Salt
  • Lemon Zest, fresh
  • 2 Slices Chef’s Line® Artisan Chia Ficelle Roll

Prep:

1. Thaw pre-sliced tuna overnight in refrigerator.

2. Prepare salad by mixing one cup petals and ½ cup pre-shredded slaw mix with oil, lemon juice and diced mangoes.

3. Slice and char Artisan Chia Ficelle Roll, set aside for plating

4. Deep-fry ½ cup Brussels petals, dust with salt, set aside for plating

Plating:

Fan out sliced tuna, top with dressed salad, top with fried petals, dust with coarse salt and lemon zest and serve with charred bread. 

US Foods® Culinary Team