Grilled ahi tuna on pickled vegetables and rice salad with miso dressing from Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods by Mary Karlin

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Notes about this recipe

  • Eat Your Books

    The soy sauce for this recipe must be prepared at least 2 months before using. The brine for this recipe must be prepared 8 hours before using.

  • gquillen on January 21, 2017

    I made this using my homemade kimchi and brine instead of her pickled vegetables and brine. It was delicious. The dressing is excellent and there was extra left over for future asian salads.

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