From: Chef Dean James Max, 3030 Ocean Restaurant and Bar Ft. Lauderdale. Yield: 6 servings. Yellowfin Tuna: 2 lb. Florida yellowfin tuna, sushi grade, center-cut piece to taste, salt and pepper 2 Tbsp. olive oil 3 Tbsp. capers, smallest Black Olive Vinaigrette: 3 Tbsp. lemon juice 1 Tbsp. sea salt 1 tsp. ground white pepper ¼ cup pitted black olives 2 anchovy fillets 1 Tbsp. capers 1 Tbsp. garlic confit 2 Tbsp. champagne vinegar ¾ cup exra virgin olive oil Chickpea Puree: 1 lb. dried ...
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