The tuna is minced and seasoned with olive oil, salt, and basil. We fold in squash blossoms and zucchini quarters for texture. The tuna is then wrapped in shaved zucchini, which is brushed with olive oil and lemon juice. Finally, we add a few of the marinated zucchini pistils. This dish is almost complete but falls short. We are working on a loose herbal vinaigrette to sauce the dish. And after Daniel’s workshop on essential oils today, we have some new paths to follow.
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