Recipe courtesy of Ken Oringer
Tuna Cubes
- Level: Easy
- Total: 1 hr 55 min
- Prep: 25 min
- Cook: 1 hr 30 min
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.