4.) Almond and herb crusted yellowfin tuna with arugula, rice grits, wasabi aioli and pickled Ellijay apples from Ray’s at Killer Creek in Alpharetta, Georgia.
This delectable appetizer, created by chef Mike Fuller, is made using five-ounce barrel-cut tuna portions. Chopped almonds are mixed with chopped fresh basil, parsley and chives and mint. Then, chefs coat the fish with a thin layer of Dijon mustard and coat the tuna with the nut and herb mixture. The seared tuna is served with a wasabi aioli and apples that have been soaked in pickled ginger.
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