Directions
- 1Combine smashed cucumbers and quick pickled onions with tuna.
- 2Prepare lemon toasted panko for crunch.
- 3Add chili crisp.
Ingredients
- 0.5 lb Ventresca tuna, oil-packed
- 2 cups smashed and roughly chopped Persian cucumbers
- 0.5 small red onion, thinly sliced
- 1 cup rice vinegar
- 1 cup arugula
- 0.25 cup fresh cilantro leaves, roughly chopped
- mix of labneh and chili crisp (to plate)
- Salt
- pepper
- 0.66 cup panko bread crumbs
- 0.33 cup sesame seeds
- 3 tbsp lemon zest
- 3 tbsp kelp chili crisp
- 2 tbsp toasted sesame oil
- 1 Juice from lemon
- 1 tbsp tamari
- Salt
- pepper, to taste
Equipment
knifepan
Tips
- Lemon toasted panko is a good go-to for crunch.
- Chili crisp can be added to anything.
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