Last night I took my time and made myself an appertifo of sorts: Yellow Fin Tuna Carpaccio with Yuzu and Tarragon sauce. I let the sauce sit on the tuna for about 20 minutes before I ate it so it would all come to roomÂ temperatureÂ and the tuna would cook a little like ceviche.
appetizers Italian Japanese raw Recipes seafood Winter
I found your website through google and I notice you have amazing recipes. I am a designer at Rishi Tea. We are a Organic and Fair Trade Tea Company. We carry over 200 bulk teas. If you are interested in using our teas for your recipe, that would be very nice.
The reason I am writing this email is because we are planning on launching sencha yuzu on our website and I want to use your Yuzu photo that you used in “Tonno Carpaccio con Yuzu (Tuna Carpaccio with Yuzu) 30Nov06 ” recipe.
Could we get your permition to use the Yuzu photo? We can give a credit for the photo.