In the News 3 Midday Kitchen with Chef John Makin - WRBL

In the News 3 Midday Kitchen with Chef John Makin

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As summer approaches, many of us are looking for something light and refreshing to serve. Chef John Makin joins us from the Rose Cottage Bakery & Cafe in Pine Mountain to show us how he makes Spicy Tuna Ribbons. This involves sushi grade raw tuna and healthy additions to make a beautiful presentation.


4 oz. chopped sushi grade tuna

1 ea. avocado

1/4 tsp. cut chives

1/2 tsp. chopped cilantro

1/2 lemon

1 oz. Soy sauce

1/4 tsp. Sesame seed oil

sriracha sauce to taste


1/2 oz. soy sauce

1/2 tsp. chopped ginger

sesame seed oil to taste


Cut tuna into ribbons - mix with soy, sriracha sauce and sesame seed oil - reserve in fridge

Clean avocado and dice, add lemon juice, cilantro and chives - reserve in fridge

Place ring ( metal and or PVC ) in the bottom of a soup plate. Layer with the help of a spoon the tuna ribbons till the ring is 3/4 filled. Spoon in the avocado relish over the top and garnish with snipped chive. Remove the ring carefully making sure not to topple the tuna. Spoon sauce around the tuna and serve.

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