“This favorite of mine prepares in literally 5 minutes… 

            Thin slices of raw high quality tuna….drizzle with extra virgin olive oil, sea salt, espelette pepper, rough chopped chervil (or parsley)  & chopped chives…..last, small squeeze of fresh lime or if available a squeeze of fresh yuzu….”

After 13 years at the Sea Grill in Rockefeller Center, Ed Brown has left to open eightyone, his own restaurant at 81^st between Columbus and Central Park West.

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