Chefs Elizabeth Heitner and Nestor F. Silva of MALLI have created a recipe pairing designed to perfectly accompany NON 3 Toasted Cinnamon & Yuzu.

Tuna Kibbeh-Nayyeh

Serves: 4
Ingredients:
8oz diced bluefin tuna (yellowtail or bigeye works well here too)
4oz cooked quinoa
2tsp diced shallot
4tsp harissa paste (do this to taste, some of them can be quite spicy)
Lemon juice (to taste)
Kosher salt (to taste)
Evoo (splash)
4 tbsp almond toum (recipe below)
16 Shiso/perilla leaves
4tbsp roasted & salted almonds, chopped finely

Instructions:
1. Mix all ingredients (except toum, shiso, and the almonds) in a bowl, working in the harissa into the diced tuna until somewhat homogeneous.
2. Serve with shiso leaves and toum on the side. We recommend eating this like a taco
- take a leaf, fill with tuna mixture, and top with the almond toum and chopped
almonds!

Toum Ingredients:
1 cup garlic cloves
1 cup almond meal
Lemon juice
Evoo
Salt
Water, as needed

Instructions: 
1. Get a bowl of ice water, set aside. Boil a small pot of water.
2. Blanch garlic in water for 20 seconds.
3. Using a slotted spoon, transfer garlic into ice water until cool.
4. Discard the boiling water and refill with fresh water.
5. Repeat this step 5 times. This step is important to remove the strong garlic flavor!
6. Put garlic into a blender with the rest of the ingredients and thin out with water if
needed. Should be fairly thick consistency like Greek yogurt. Toum will keep for up to 1 week in the fridge.