Recipe courtesy of Marcus Samuelsson

Tuna Lobster Roll with Curry Granita

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  • Level: Easy
  • Total: 4 hr 55 min (includes freezing time)
  • Active: 55 min


Soy Vinaigrette:


  1. Gently pound the tuna slices into 2-inch by 6-inch pieces. Place on plastic wrap. Toss the remaining ingredients in a bowl. 
  2. 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. Whisk all ingredients together in a small bowl.

1 tablespoon olive oil

  1. 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. 
  2. Strain into a roasting pan and freeze. 
  3. When frozen, scrape granita with a fork to form ice crystals. Serve.