Chef Jeremy Shearer from the PRESS Bistro shares his recipe for Tuna Tataki.

Tuna Tataki

2 c. Lemon Juice

1/2 c. Rice Vinegar

2 c. Soy Sauce

2 c. Plum Sauce

1/3 c. Sembal

1/3 c. Mirin

Pickled Carrots & Jalepenos

 1 c. Warm Water

1/4 c. White Vinegar

2 Tbs. Sugar

2 Tsp. Salt

1/2 lb. Carrots or Jalepenos

Pickle at least 1 hour.

Visit PRESS Bistro located at 110 Franklin St. in Johnstown or give them a call at (814) 254-4835.