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Prep Time: 25 Minutes Cook Time: 90 Minutes |
Ready In: 115 Minutes Servings: 1 |
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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 |
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 |
Directions:
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:
3. To prepare mussel liquid, steam mussels in water with sliced ginger.
4. Puree all ingredients in a blender until emulsified.
5. LOBSTER OIL:
6. 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.
7. 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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