RENO, Nev. (KOLO) - Reno Recipes’ chef Jonathan Chapin makes apricot and cashew tuna that would be a great topping for crackers, cucumbers, toast and salad. Jocelyn Lantrip from the Food Bank of Northern Nevada joined the episode to invite the community out to the nonprofit’s Hunger Action Month campaign and its Run on Tuna donation drive.

Ingredients:

Garlic oil

Mama Ray’s seasoning

Dried apricots

Cashews

Everything bagel seasoning

Nevada Brining Ponderosa Peppers

Pickled onions

Canned tuna

Directions:

Mix everything together and serve a top the vessel of your choice.

KOLO Cooks is sponsored by Blue Ribbon Butcher Shop .

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