We took inspiration from an East coast classic lobster roll when this dish was created and yes, it does have an Asian flare to it. Ahi tuna steaks are quickly char-grilled, diced and then folded into a soy sauce, lime juice, and wasabi sauce. Next shaved red onion, creamy diced avocado and scallion are combined with the grilled tuna. Place the tuna salad in the roll top with arugula and you are good to go. The tuna roll is paired with our Thai-style coconut soup. In each spoonful you will find diced eggplant, mushrooms, carrots, shredded cabbage, tomato and onion; all simmered in a vegetable stock. The soup is seasoned with green curry paste, coconut milk, fish sauce, palm sugar and lime. Think of this soup like a veggie tom ka. No chicken but it sure has a lot of veggies. Don’t forget to garnish each serving with fresh cilantro.

Contains gluten

Contains nuts