NOVEMBER IS THE NEW AUGUST

Ingredients...

Yellow Fin Tuna
Artichoke Hearts
Grape Tomatoes
Red Onion
Avocado
White Wine
Salt & Pepper
Garlic Powder

In a small pan, I cooked artichoke hearts in a cup of white wine and set on a slow low heat and sprinkled salt from time to time while I flipped them occasionally.

In a bowl, I mixed a can of yellow fin tuna that had been soaking in olive oil with grape tomatoes, sliced red onion and a dash of garlic powder for good luck.

This is a petite dish. Small plate: Sliced avocado with salt and pepper on top. Nice couple of spoonfuls of the tuna salad and topped with the white wine artichokes.

This would be perfect in August, but will do fine for lunch in November.

IF THIS DISH WERE AN OUTFIT

Lie Sang Bong