Home Trina Team Recipes History Getting Here Dress Code Hotel Partner Condo Living	Don Pintabona shares some of his dazzling creations. Asparagus "spiked" Seared Tuna print version » Ingredients 3 oz. portion of #1 sushi grade tuna Mustard seed Dry mustard Honey Asparagus Frisée lettuce Method The tuna is first breaded with a coating of ground mustard seeds and breadcrumbs, "spiked" with an asparagus Spear (mostly to serve as a garnish when sliced). Then flash fried to keep the fish rare. The tuna is served with a mustard seed dressing and a salad of asparagus and Frisée. print version » Tagine Baked Florida Grouper Ingredients 6 oz. Florida Grouper 5 ea. Little neck clams 3 oz. raisin caper stew Cous cous with toasted almonds and zataar spice Wilted watercress Method In a traditional Tagine bowl, Grilled grouper is placed on top of wilted watercress and cous cous, surrounded by 5 pieces of steamed clams. The caper stew is the sauce. Menus
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