2 ea Big Eye Tuna Blocks 6oz.
1 ea Organic Cucumber, thinly sliced
2 Tbsp Rice Vinegar
2 Tbsp Sugar
1 tsp Salt
3 ea Egg Yolks
1 cup Cream
2 Tbsp English Mustard (Mixed w/ water)
1 Tbsp Sugar
1 Tbsp Rice Vinegar
1 Tbsp Yamasa Soy Sauce
2 Tbsp BuBu Arare Pearls
1 Tbsp Hawaiian Sea Salt
For Ice Cream, whisk together egg yolks and cream and cook until slightly thickened. Strain and whisk in Mustard paste, sugar, vinegar and soy sauce until combined. Place in Ice Cream Machine and freeze.
To serve, mix cucumber with vinegar, salt and sugar and place in center of bowl. Slice sashimi and place on cucumber mixture. Top with Arare and sea salt. Place small scoop of ice cream in bowl. For aromatherapy, use smoking gun with vanilla dust and smoke sashimi. Cover with lid. Remove at table. Serve immediately.
4 ea (4 oz.) Fresh Opakapaka
20 ea Clams
½ cup Linguisa Sausage, chopped
2 Tbsp Piquillo Peppers, julienne
2 Tbsp Extra Virgin Olive Oil
1 cup Fresh Corn Kernels
2 ea Shallot, minced
Salt, as needed
2 Tbsp Chorizo Oil
For Corn, gently heat with shallots and salt. Puree corn until smooth. Keep warm.
Place linguisa and clams in pot with extra virgin olive oil. Cover clams and cook until just open, add in piquillo peppers. Season to taste.
Season Opakapaka and sear in hot pan until browned on both sides. Place clams in center of plate. Place Opaka on top. Spoon Corn puree on plate. Drizzle with chorizo oil. Serve immediately.