So tasty and juicy! Bigeye tuna with a sautée of mixed local peas and beans, chorizo, heirloom cherry tomatoes, zucchini, yellow squash. spinach, chanterelle mushrooms, and mixed bell peppers. It was served with a southwest spiced carrot puree and garnished with shaved baby carrots and micro cilantro. One of Chef Cory’s delicious daily fish specialties this week for dinner!