A stack of togarashi-spiced tuna over avocado in a limey ají amarillo broth, finished with lotus root chips and corn nuts. She found the tuna fresh and not fishy and the broth just citrusy enough, and said it is best scooped up with the lotus chips or eaten with the crunchy corn, though there were not enough chips. She called it the perfect summer dish and one she would go back for.
