Crimini crusted tuna with fennel puree and sunchokes

Crimini crusted tuna with fennel puree and sunchokes
Jemille Cruz

Jemille Cruz

Head Chef 22nd June 2016
Jemille Cruz

Jemille Cruz

Head Chef

Crimini crusted tuna with fennel puree and sunchokes

Built by Chefs. Powered by You.

For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.

Every recipe, every video, every news update exists because this community makes it possible.

We’ll never hide content behind a paywall, but we need your help to keep it free.

If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.

Together, we keep the industry connected. Together, we move forward.