Ingredients
- 6 ounces sushi quality tuna, thinly sliced
- Flesh from 2 cooked lobsters, chopped
- 2 sprigs cilantro
- 2 tablespoons diced tomatoes
- 2 tablespoons roasted and chopped mushrooms
- 1 tablespoon sour cream
- 2 limes, juiced
- 2 sprigs mint, chopped
- 1/2 teaspoon wasabi
Directions
Gently pound the tuna slices into 2-inch by 6-inch pieces. Place on plastic wrap. Toss the remaining ingredients in a bowl.
Spread about 4 tablespoons of the lobster mixture to the edges of each piece of tuna. Roll tuna like a sushi roll. Slice roll into pieces 2-inch thick. Drizzle with soy vinaigrette
Soy Vinaigrette:
- 1/2 tablespoon sesame oil
- 2 tablespoons olive oil
- 2 limes, juiced
- 2 tablespoons soy sauce
Whisk all ingredients together in a small bowl.
Curry Granite:
- 2 tablespoons red curry paste
- 1 piece lemon grass
- 1-inch piece ginger
- 2 squeezed limes
- 2 cups chicken stock
- 2 cups apple juice
- 2 cups coconut milk
- 1 tablespoon olive oil
In a medium saucepan, toast the curry paste in the olive oil over medium heat for 1 to 3 minutes. Add remaining ingredients. Let simmer for 10 minutes.
Strain into a roasting pan and freeze.
When frozen, scrape granite with a fork to form ice crystals. Serve.
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