#TBT Tuna Crudo circa 2011
I published some time ago the Olive oil panna cotta that Ginger and i created for Lorenzo's Unexpected Olive Oil calendar in 2012. That was actually the second time i had been involved in that particular project and this was the first.
The tuna is straight up sushi grade, sliced and marinated in Olive oil. The watermelon and yellow tomatoes, compressed in a sous vide machine to give them the candy like shine you can see. The green oil is clarified basil oil which i spoke of before and then fresh almonds, parsley and onion flowers