Ingredients
- 1/4 cup picholine olive brine
- 1/3 cup freshly squeezed Meyer lemon juice
- 1 pound sushi-quality yellow fin tuna, thinly sliced across the grain
- 3 ounces (about 18) picholine olives, pitted and slivered
- Freshly ground black pepper
- 1 bulb fennel, thinly sliced
- 2 Meyer lemons, zested
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