Salt & Sea - typical recipe

Tuna prosciutto recipe plated with lemon and greens

Tuna Prosciutto Recipe That’s Bold, Crisp, and Surprisingly Simple

A beautifully presented tuna prosciutto recipe served on a rustic plate with lemon wedges and herbs.

Hi, I’m Klara Henschel, a 38-year-old chef born and raised in the charming Bavarian countryside of Germany, now living and cooking in Portland, Oregon, United States.
My Cooking Journey: From Family Kitchen to Food Blog
I was only a child when the kitchen first captured my heart. My earliest memories are of sitting at the table, watching my mom slice vegetables with quiet precision, humming softly as the scent of garlic and warm spices filled the air. She never rushed. Cooking, for her, was an act of love—carefully measured, deeply felt.
My mother was my first teacher. She taught me how to feel the texture of dough with my hands instead of just measuring, how to taste the seasoning with intention, and how to cook not just for the stomach—but for the soul. “Food,” she’d say, “is always for the hungry, no matter where they come from or who they are.”
As the years passed, I found myself…

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