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Tuna Sashimi on Himalayan Salt

Servings:
Yield: 1 serving Servings
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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.

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