Tuna Cubes

• 1 pound tuna, cut into 3/4-inch by 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 ginger
• 1 clove garlic
• 1 tablespoon extra virgin olive oil
• 1 pinch dried mixed seaweed
• 1 -ounce fresh seaweed from Brittany (rinsed)
• 1 bunch green onions, sliced for garnish
• Bamboo skewers
• 1 sea urchin roe
• 1 tablespoon mussel liquid
• 1/2 tablespoon lemon juice
• 1 tablespoon lobster oil
• 1 pinch ginger, chopped
• Bodies of 2 lobsters
• 1 carrot
• 1 piece of celery
• 1/2 onion
• Olive oil
• 1 bunch of tarragon
• 1 teaspoon coriander seed
• 1 -ounce tomato paste
• Grapeseed oil

1. Combine cubes of tuna and hamachi.
2. Marinate fish in soy sauce, lemon juice, sesame seeds, ginger, garlic and oil in a small bowl.
3. To prepare mussel liquid, steam mussels in water with sliced ginger.
4. Puree all ingredients in a blender until emulsified.
5. Brown lobsters, carrot, celery and onion in olive oil.
6. Add tarragon, coriander seed and tomato paste.
7. Add grapeseed oil until lobsters are covered.
8. Cook for 1 hour then strain.
9. To assemble tuna cubes: layer cubes with seaweed and garnish with sliced green onions.
10. Pick skewer through the cubes.
11. Drizzle with sea urchin vinaigrette.

tuna, hamachi, soy sauce, lemon juice, sesame seeds, ginger, clove garlic, extra virgin olive oil, from brittany, green onions, skewers, urchin roe, mussel liquid, lemon juice, lobster oil, ginger, bodies, carrot, celery, onion, olive oil, tarragon, coriander seed, tomato, oil

Taken from www.foodnetwork.com/recipes/tuna-cubes-recipe.html (may not work)