Chef Gabe is cooking with dairy, and couldn't be more excited! But rather than going all out with the cheese and butter, he's showing us a dairy dish with a bit of restraint. These individual Spanakopita pockets, are crisp, flaky, and packed with flavor. Served alongside perfectly seared tuna and an heirloom cherry tomato salad.
Spanakopita and Seared Tuna
3 pounds fresh tuna
ground black pepper
2 tablespoons Bartenura Olive Oil
Haddar Kosher Salt
For the full recipe, click here!
For Chef Gabe's basics of cooking with dairy, click here.
And for more Chef Gabe, check out Under the Hood!