Chef Martin Torrez from Bien Shur at the Sandia Resort and Casino, joined New Mexico Living to make a fresh tuna dish.
Fresh tuna with jicama slaw and wasabi froth is available now from their summer menu. Sandia also has a number of concerts and events going on throughout the summer, including brunch this weekend at the pavilion.
- Fresh tuna
- Pickled ginger
- Citrus juice
- Wasabi powder
- Soy ponzu pearls
Brought to you by: New Mexico Living