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| TUNA AND OYSTERS |
| 2 Servings |
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| Ingredients |
3 T Chopped Cilantro
1 T Chopped Mint
1/4 c Fresh Squeezed Lime Juice
3 T Marin
3 T Rice Wine Vinegar
1/4 c Honey
1 t Sambal Oelek
2 t Salt
1/4 c Pineapple Juice
3 T Ground Wasabi Powder
10 Fresh Kumomoto Oysters in Shell, scrubbed
free of Dirt and Debris)
1/2 lb Sashimi Grade Yellowfin Tuna
1 c Crushed Ice
Cilantro Leaves
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| Method |
| To make the glaze, combine first eight ingredients in a
small mixing bowl and incorporate evenly.
Place in the refrigerator to chill.
To make the pineapple wasabi combine pineapple juice
and wasabi and incorporate evenly.
Using an oyster knife, remove top shell of oyster, leaving
the oyster in the half shell.
Rinse with water to remove any grit left from the shell.
Cut the tuna in 10 thin strips.
Place the tuna on top of the oysters.
Place 1 teaspoon of the glaze on top of each oyster.
Finish with a small dot of the wasabi.
On a plate place the crushed ice and top with leaves of
cilantro (this will be used to keep oysters cold and from
sliding)
Place all of the oysters on top of the cilantro and rock salt
and serve immediately. |
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