SUBSCRIBE: http://bit.ly/1mk8ehMWEBSITE: http://www.byrontalbott.com BUSINESS INQUIRY:
[email protected]MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356TWITTER: http://www.Twitter.com/ByronTalbottINSTAGRAM: http://followgram.me/byrontalbottFACEBOOK: http://www.facebook.com/botalbottBLOG: http://www.fromayoungchef.blogspot.comTHE TALBOTT VLOGS: http://www.youtube.com/racheltalbottMY WIFE: http://www.youtube.com/checkinthemirrorKITCHEN EQUIPMENT:Induction Stove Top: http://amzn.to/1kZnP7fBoos Maple Cutting Board: http://amzn.to/1Iw6tKHAll-Clad Mixing Bowls: http://amzn.to/1Hz2jAOGlass Bowls: http://amzn.to/1GmvN2UShun Kaji Chef Knife: http://amzn.to/1UdrH4zSqueeze Bottles: http://amzn.to/1KxaRZXINGREDIENTS:6-8 oz A+ grade ahi tuna 1/4 cup green beans (blanched and cooled)1/4 cup mini marble potatoes (blanched and cooled)1/4 cup sliced cherry tomatoes2-3 tbsp kalamata or nicoise olives6-8 leaves butter lettucepicked parsley to garnishSherry Vinaigrette:2 tsp chopped garlic2 tsp picked thyme3 tbsp sherry vinegar1/4 cup olive oilsalt and black pepper to taste