Leslie Bartosh, CEC, AAC, FMP

  Tuna Salad. Thai style tuna salad made from ahi loin. Riverence Asian tuna, marinated and griddled. Quite delightful!  So many delightful flavors and textures! This was my first time to use loin for this salad. I hope it will not be the last!  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all. Chef Leslie Bartosh #Tuna #Ahi #Thai_Style_Tuna_Salad #Riverence

Island time. Wild caught Ecuadorian mahi-mahi, kale and coconut. Mahi-mahi poached in coconut milk with onion, ginger and vanilla, steamed kale, Thai basil and pepper threads. I like this dish better with fried onions on top. Still a couple of more versions of this dish to come. Thank you Riverence for the great fish to work with. Thank you Diversified Ceramics for the great bowl to showcase this dish. #MahiMahi #kale #coconutmilk #Riverence #DiversifiedCeramics     This dish takes me back to years ago when I worked on Maui.  I caught a small barracuda while fishing one morning and took it to work with me.  One of the other cooks made this basic dish with the barracuda!  I remember it to this day. As always your questions or comments are welcome. Until next time, Bon Appetit Y'all! Leslie Bartosh