Recipe courtesy of Marcus Samuelsson
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4 hr 55 min
55 min


Soy Vinaigrette:


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:

Whisk all ingredients together in a small bowl.

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 granita with a fork to form ice crystals. Serve.

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