Oyster on the Half Shell with Ahi Tuna Tartare and Basil/Honey Vinaigrette

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Credit: Steve Redzikowski, Chef/Owne, Oak at Fourteenth, Boulder, Colo.
The National Culinary Review, March 2012


6 oysters
¼ lb. fresh tuna loin
¼ cup picked, fine-chopped basil
¼ cup picked, fine-chopped mint
¼ cup picked, fine-chopped cilantro
1 T. fish sauce
1 T. honey
2 T. rice wine vinegar
¼ cup olive oil
1 T. fresh lime juice


Method: Shuck oysters; place on crushed ice. Small-dice tuna; put in mixing bowl. Add basil, mint, cilantro, fish sauce, honey, vinegar, olive oil and lime juice; combine until evenly mixed. Place small spoonful of tuna tartare on each oyster.


Appetizer, Seafood, The National Culinary Review

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