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!