Recipe courtesy of Ken Oringer

Tuna Cubes

Save Recipe
  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 25 min
  • Cook: 1 hr 30 min
Share This Recipe


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


1 sea urchin roe

1 tablespoon mussel liquid

1/2 tablespoon lemon juice

1 tablespoon lobster oil

1 pinch ginger, chopped


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


  1. Combine cubes of tuna and hamachi. Marinate fish in soy sauce, lemon juice, sesame seeds, ginger, garlic and oil in a small bowl.;
  2. VINAIGRETTE: To prepare mussel liquid, steam mussels in water with sliced ginger.
  3. Puree all ingredients in a blender until emulsified.
  4. 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.
  5. To assemble tuna cubes: layer cubes with seaweed and garnish with sliced green onions. Pick skewer through the cubes. Drizzle with sea urchin vinaigrette.

Tuna Salad

Tuna Melt

Sunny's Tuna Noodle Casserole

Tuna Tartare

Grilled Tuna Steaks

Tuna Noodle Casserole

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Watermelon Ice Cubes