Servings:
Yield: 1 serving Servings
Ingredients
- 5 ounce sushi grade tuna cut into 2” cube
- 1 ounce himalayan salt block. available at s.o.s. chefs or asian-style plate
- 2 teaspoon ginger oil (recipe follows)
- 1/4 bunch chives cut into 2” sticks.
- 1/4 bunch XO Sauce
- 1 bunch lemon
Ginger Oil
- 5 ounce sushi grade tuna cut into 2” cube
- 1 ounce himalayan salt block. available at s.o.s. chefs or asian-style plate
- 2 teaspoon ginger oil (recipe follows)
- 1/4 bunch chives cut into 2” sticks.
- 1/4 bunch XO Sauce
- 1 bunch lemon
- 3 Ginger, chopped
- 3 ounce Canola Oil
Preparation
Baking Directions:
To make the Ginger OilBlanch 3” piece of chopped ginger 3 times.
Place in blender with 3 ounces of canola oil.
Puree until smooth.
To make XO SauceZest lemon.
Mix with 2 ounces XO sauce.
PlatingSlice tuna into 1 ounce portions.
Place on salt rock.
Lightly brush with ginger oil.
Place 1 2” chive stick on each slice.
Place XO sauce in small dipping bowl.
Serve with toast.