Recipe courtesy of Ken Oringer
Episode: East West Tapas
1 hr 55 min
25 min




Combine cubes of tuna and hamachi. Marinate fish in soy sauce, lemon juice, sesame seeds, ginger, garlic and oil in a small bowl.;

VINAIGRETTE: To prepare mussel liquid, steam mussels in water with sliced ginger.

Puree all ingredients in a blender until emulsified.

LOBSTER OIL: Brown lobsters, carrot, celery and onion in olive oil. Add tarragon, coriander seed and tomato paste. Add grapeseed oil until lobsters are covered. Cook for 1 hour then strain.

To assemble tuna cubes: layer cubes with seaweed and garnish with sliced green onions. Pick skewer through the cubes. Drizzle with sea urchin vinaigrette.

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