Tuna Cubes Recipe

Recipe provided by Ken Oringer Dive into this vibrant tuna skewers recipe that's easy to master and bursting with fresh seafood flavors!

• Difficulty: Easy
• Total time: 1 hour 55 minutes
• Preparation: 25 minutes
• Cooking: 1 hour 30 minutes

Ingredients:

• 1 pound tuna, diced into 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 of ginger
• 1 garlic clove
• 1 tablespoon extra virgin olive oil
• 1 pinch dried mixed seaweed
• 1 ounce fresh seaweed from Brittany (rinsed)
• 1 bunch green onions, sliced to garnish
• Bamboo skewers

Vinaigrette:

• 1 sea urchin roe
• 1 tablespoon mussel liquid
• 1/2 tablespoon lemon juice
• 1 tablespoon lobster oil
• 1 pinch chopped ginger

Lobster Oil:

• Bodies of 2 lobsters
• 1 carrot
• 1 stalk celery
• 1/2 onion
• Olive oil
• 1 bunch tarragon
• 1 teaspoon coriander seeds
• 1 ounce tomato paste
• Grapeseed oil

Directions:

1. Mix the tuna and hamachi cubes. Marinate in a bowl with soy sauce, lemon juice, sesame seeds, ginger, garlic, and olive oil for irresistible flavor.
2. For the vinaigrette: Steam mussels in water with ginger slices to capture the mussel liquid.
3. Blend all vinaigrette ingredients until perfectly emulsified a luxurious finishing touch!
4. For lobster oil: Saut lobster bodies, carrot, celery, and onion in olive oil until browned. Add tarragon, coriander seeds, and tomato paste. Cover with grapeseed oil and simmer 1 hour, then strain for rich infusion.
5. Assemble by layering tuna cubes with fresh seaweed, sprinkle green onions, and thread onto bamboo skewers. Drizzle with sea urchin vinaigrette and savor the gourmet delight!