Rose Eschtruth-Harrison and Gabi Livni knew that whichever wild-card ingredient Ashland Culinary Festival judges had up their sleeve, last Saturday’s big reveal would likely push the Ashland High School students’ cooking skills to the limit.
But tuna? Seriously?
“Well,” said Livni, an AHS senior, “we at first were like, ‘oh gosh, what should we do?’ Because neither of us had tuna before — we’re both vegetarians. And we hadn’t practiced making it in class. We practiced making other proteins in class so that we’d be prepared for the competition, but we didn’t think about practicing with tuna.”