RCP-134 — Tuna crudo, citrus, olive oil

Station: cold. Yields 2 serving. Plate cost: $4.25 per portion.

Procedure

How the line cook should execute this recipe.

Sashimi-grade tuna, orange and grapefruit suprêmes, EVOO, maldon.

Ingredients (3)

Quantities scale to the recipe yield. Substitution column documents what the chef permits.

Code	Ingredient	Qty	Unit	Substitution
ING-salmon	Atlantic salmon fillet	0.5	lb	Yellowfin tuna preferred when in spec; salmon as winter substitute.
ING-orange	Navel orange	2	each	—
ING-evoo	Extra virgin olive oil	30	ml	—

Linked menu items (1)

Where this recipe appears on the menu — plate cost feeds margin calculations.

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