Torched Tuna with Spicy Radish Slaw: fanned out slices of fire kissed Sashimi grade tuna from Captins Catch DE drizzled with sesame oil, speckled with black pepper, topped with homegrown scallions, and sprinkled with sesame seeds; accompanied by Fred Bueltmann’s (@Beervangelist) recipe for Spicy Radish Slaw from “Beervangelists Guide To The Galaxy”; a tasty recipe made with homegrown French Breakfast Radishes, sesame oil, siracha sauce, homegrown herbs, and other spices. Served with Adroit Theory’s God Is An American. This citra hopped Imperial IPA was aged on charred ash wood, a flavor that went great with the Tuna Steak’s torched exterior.