Bertolli

Charleston Seafood Recipe List

Cypress

167 E. Bay Street, Charleston, SC 29401
843-727-0111

Sashimi Tuna & Kumomoto Oysters

Serves 4

Ingredients for Glaze

½ tbsp Cilantro, chopped
½ tbsp Mint, chopped
2 tbsp Lime Juice, squeezed
½ tsp Lime Zest
3 tbsp Mirin
3 tbsp Rice Wine Vinegar
2 tbsp Honey
1 tsp Sambal Chili Sauce
(Sriracha Chili paste can be substituted) 2 tbsp Fish Sauce

Ingredients for Pineapple Wasabi

3 tbsp Pineapple Juice
2 tbsp ground Wasabi Powder

Ingredients for Sashimi Tuna & Kumomoto Oysters

20 fresh Kumomoto Oysters (in shell, stored on ice)
1 small bowl Salt Water
1 lb Sashimi Grade Tuna
4 cup Ice, crushed
Cilantro Leaves

Method for Glaze

• To make the glaze, combine all the ingredients in a small mixing bowl and incorporate evenly.
• Place in the refrigerator to chill.
• The glaze can be made a day in advance.

Method for Pineapple Wasabi

• To make the pineapple wasabi, combine the pineapple juice and wasabi together. Incorporate evenly.

Method for Sashimi Tuna & Kumomoto Oysters

• Scrub the oysters free of dirt and debris using a small brush.
• Using an oyster knife, remove the top shell of the oyster; detach the bottom of the oyster leaving it in the half shell.
• Check the oyster for any shell or grit. If there is excess grit, rinse with saltwater. Otherwise, leave the oyster in the shell.
• Cut the tuna in 20 equal size blocks, about the same size as the oysters.
• 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 4 serving platters, place the crushed ice and top with leaves of cilantro (this will be used to keep the oysters cold and from sliding).
• Place all of the oysters on top of the cilantro and crushed ice and serve immediately.

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