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Ingredients

• 1 pound Tuna, without skin, cut 1- inch thick
• Coarse Ground Black Pepper, as much as needed to coat tuna

• 1⁄4 cup Sugar
• 1⁄4 cup Salt
• 1⁄2 cup White Vinegar
• 2 Cucumbers, peeled and very thinly sliced

• Pickled Cucumber

Description

Chef Paul Teal, A British Chef, Taught Me This Recipe. I Love That It's Equal Parts Elegance And Simplicity- The Best Formula For Any Hors D'oeuvres. Speaking Of Simplicity- He Also Taught Me The Importance Of Understated Presentation. When We Were Cater

KitchenMonki