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tuna hamachi soy sauce lemon juice sesame seeds ginger clove garlic extra-virgin olive oil from Brittany green onions skewers urchin roe mussel liquid lemon juice lobster oil ginger bodies carrot celery onion olive oil tarragon coriander seed tomato oil
Viewed: 77 - Published at: 4 years agoIngredients
- 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
Method
- Combine cubes of tuna and hamachi.
- Marinate fish in soy sauce, lemon juice, sesame seeds, ginger, garlic and oil in a small bowl.
- To prepare mussel liquid, steam mussels in water with sliced ginger.
- Puree all ingredients in a blender until emulsified.
- 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.
