Food from the Heart recipes

- Posted on Aug 14, 2019 - 12:50 PM


Keyvan Behnam, Chef/Owner of Lulu Birds

1 lb. sashimi grade tuna

¼ c. mayonnaise

3 Tbs. sriracha

1 Tbs. sambal 

1 Tbs. sweet chili sauce 

1 ripe avocado, diced

Balsamic vinegar reduction as needed

Fresh wonton wrappers

Dice tuna finely. Mix together the mayonnaise, sriracha, sambal, and sweet chili sauce. Gently fold together the sauce and tuna. Small dice the avocado and flavor with salt and lemon juice. Fry the wontons. First, place avocado mix on wonton, then top with tuna mix. Serve on a plate garnished with a drizzle of balsamic reduction.



Winslow R. Goodier, CEC, AAC, Chef/Culinary Director, Nuttall Store

1 lb. diced cucumber (½-inch)

2 lb. diced tomatoes (½-inch)

2½ lb. diced green pepper (½-inch)

½ lb. diced onion (½-inch)

1 medium jalapeno (very small dice)

1 can V-8 juice

1 Tbs. Worcestershire sauce

½ tsp. coarse ground pepper

1 tsp. granulated garlic

1 Tbs. kosher salt

A little cayenne pepper

Juice of 1 lime

Mix all together. Sprinkle crabmeat on each bowlful of Summer Gazpacho.