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RECIPE OF THE MONTH

Rathbun's Ahi tuna crudo with blood orange vinegar and Serrano
(Yields 4)
Chef Kevin Rathbun's take on modern American cuisine is arguably the most popular restaurant in the city. Here, Kevin shares one of his fashionable dishes with the world.

For the tuna:
1 lb. Ahi tuna (cubed ¼ inch)
1 Btl blood orange vinegar (peril)
1 Btl extra virgin olive oil
18 blood orange segments (approximately 3 oranges)
2 serrano chiles (Cut on a bias)
2 tsp. chives (minced)
1 tsp. sea salt
½ tsp. black pepper

Method
-On a square plate, place 4 oz. of cubed tuna (separated)
-Place 3 orange segments and 3 serrano slices on top of tuna
-Drizzle on vinegar and oil and garnish with chives
-Sprinkle on sea salt and fresh, cracked pepper

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