Tuna Cubes

Total Time:
1 hr 55 min
Prep:
25 min
Cook:
1 hr 30 min

Level:
Easy

Ingredients
  • 1 pound tuna, cut into 3/4-inch by 3/4-inch cubes
  • 1/2 pound hamachi, cut into cubes
  • 2 tablespoons soy sauce
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon sesame seeds
  • 1 piece ginger
  • 1 clove garlic
  • 1 tablespoon extra virgin olive oil
  • 1 pinch dried mixed seaweed
  • 1 -ounce fresh seaweed from Brittany (rinsed)
  • 1 bunch green onions, sliced for garnish
  • Bamboo skewers
  • VINAIGRETTE:
  • 1 sea urchin roe
  • 1 tablespoon mussel liquid
  • 1/2 tablespoon lemon juice
  • 1 tablespoon lobster oil
  • 1 pinch ginger, chopped
  • LOBSTER OIL:
  • Bodies of 2 lobsters
  • 1 carrot
  • 1 piece of celery
  • 1/2 onion
  • Olive oil
  • 1 bunch of tarragon
  • 1 teaspoon coriander seed
  • 1 -ounce tomato paste
  • Grapeseed oil
Directions

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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