Recipe courtesy of Ken Oringer

Tuna Cubes

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  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 25 min
  • Cook: 1 hr 30 min
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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.
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