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39 D John Street, Charleston, SC 29403

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6 Servings


6 Six Ounce Portions of Tuna
1 c Coconut Milk Powder
1 c Soy Sauce
1 Egg
16 oz Fresh Pom Wonderful Pomegranite Juice
1/4 c Honey
3 c Cashew Nuts
1 1/2 c Panko Bread Crumbs
1 lb Japanese Buckwheat Soba Noodles
12 oz Jumbo Lump Crabmeat
1 Large Mango,Medium Diced
1 c Cilantro Leaves
2 T Extra Virgin Olive Oil

Method For Pomegranite Soy Sauce

  • Combine pomegranite juice, 1/2 cup soy sauce, 1/4 cup honey in mixing bowl, and whisk together.

    Method For Cashew Crust

  • Pulse cashew nuts in food processor to crumbs.
  • In mixing bowl, mix cashews and panko.
  • Season with salt to taste.

    Method For Tuna

  • Whisk 3/4 cup soy sauce and one whole egg to make soy egg wash.
  • Completely dust tuna in coconut milk powder.
  • Submerge tuna is soy egg wash, then bread with cashew nut crust.
  • Put 2 tablespoons extra virgin olive oil into large saute pan over medium-high heat. Sear the tuna on all four sides until golden brown (rare).

    Method For Pasta and Plating

  • Cook soba noodles in boiling water to al-dente (one minute). Drain.
  • Heat pomegranite soy sauce in large saute pan. Add soba noodles to reheat.
  • Split evenly into six large bowls.
  • Slice the tuna into half against the grain. Arragne two halves of tuna in each bowl.
  • Garnish each bowl with 2 ounces jumbo lump crabmeat, 2 ounces diced mango and cilantro leaves.

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