Sashimi Tuna and Beau Soleil Oysters from Miramichi Bay, New Brunswick, with Cilantro Lime Glaze and Pineapple Wasabi from Chef Craig Deihl of Cypress in Charleston, South Carolina.
recipe 
yields
4 servings
3 tablespoons pineapple juice
2 tablespoons ground wasabi powder
½ tablespoon cilantro, chopped
½ tablespoon mint, chopped
2 tablespoons freshly squeezed lime juice
½ teaspoon lime zest
3 tablespoons mirin
3 tablespoons rice wine vinegar
2 tablespoons fish sauce
2 tablespoons honey
1 teaspoon sambal (sriracha chili paste can be substituted)
20 fresh beau soleil oysters, in shells, stored on ice
1 small bowl salt water
1 pound sashimi-grade tuna
4 cups crushed ice
Cilantro leaves
Pineapple Wasabi
Cilantro Lime Glaze
Sashimi Tuna and Beau Soleil Oysters
steps
Pineapple Wasabi. Combine pineapple juice and wasabi powder and incorporate evenly.
Cilantro Lime Glaze. Combine all the ingredients in a small mixing bowl and incorporate evenly. Place in the refrigerator to chill. Note: The glaze can be made a day in advance.
Sashimi Tuna and Beau Soleil Oysters
- Scrub the oysters free of dirt and debris using a small brush.
- Using an oyster knife, remove top shell of oyster; detach the bottom of the oyster, leaving it in the half shell. Check the oyster for any shell or grit. If there is excess grit, rinse with salt water; otherwise leave the oyster in the shell.
- Cut the tuna in 20 equal-size blocks, about the same size as the oysters. Place the tuna on top of the oysters.
- Place 1 teaspoon of the cilantro lime glaze on top of the tuna. Finish with a small dot of the pineapple wasabi.
- On four serving plates, place the crushed ice and top with the cilantro leaves (this will keep the oysters cold and prevent them from sliding). Place 5 oysters on each plate on top of the cilantro and serve immediately.
Date Published: 12.16.12
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- from Chef Craig Deihl of Cypress, Charleston, South Carolina
