By Pandora Vanderpump Sabo

Spring has sprung and all my taste buds have jumped in line! As the weather slowly gets warmer, I’m dreaming of light, summery foods and bright, beautiful cocktails! These are two of my staples that will be on repeat for the next few months…

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Pump’s Cucumber Basil Martini

Crisp, cool, and utterly drinkable, this Cucumber Basil Martini will make you feel like you’ve been transported to a decadent spa. Sit back, relax, and enjoy this delicious concoction – it pairs perfectly with Tuna Tartare!

2 cucumber slices

4 basil leaves

½ oz simple syrup

2 oz Vanderpump Vodka

¾ oz St. Germain

¾ oz fresh lime juice


  1. In a shaker, muddle 3 of the basil leaves and cucumber slices with the simple syrup.
  2. Fill the shaker with ice and add in the Vanderpump Vodka, St. Germain, and lime juice.
  3. Shake vigorously.
  4. Strain into a martini glass and garnish with the remaining basil leaf.


Villa Blanca’s Tuna Tartare with Truffle Wonton Crisps

Villa Blanca has always been famous for its Tuna Tartare, and it’s one of my absolute favorite appetizers. Delicious raw Ahi tossed with cucumber and avocado, this dish is light and flavorful with a spicy kick. Here’s a simple version that’s easy to make at home. Your guests will love it!

For the Tartare:

Makes 1 large portion

½ lb sashimi grade Ahi Tuna, cut into small cubes

3 oz cucumber, peeled with seeds removed, cubed slightly smaller than tuna

3 oz avocado, cubed same size as tuna

3 green onions, chopped finely

1 tsp sesame seeds

2 tsp sesame oil

1-2 tsp Sriracha, to taste

Salt, to taste

Micro greens, diced tomato, and balsamic reduction for garnish

  1. In a large bowl, mix all of the ingredients together lightly.
  2. Place a cookie cutter ring onto a plate and fill with the tartare.
  3. Press down lightly until the tartare is packed, then remove the ring.
  4. Drizzle with balsamic reduction and top with micro greens. Serve with wonton crisps.

For the Wonton Crisps:

Square wonton wrappers, halved

Canola oil

White truffle oil

Salt and pepper, to taste

  1. In a wok, heat about an inch of the canola oil until hot. Make sure to watch this closely – do not let it boil or it could catch fire!
  2. Add in the wonton wrappers a few at a time and fry lightly until golden brown. Remove to a paper towel to drain.
  3. Drizzle with truffle oil and a pinch of salt and pepper.
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