Photo by A Cook’s Canvas
This is so nice, light, and refreshing, perfect for entertaining any time of the year! I enjoyed these when visiting Traverse City, Michigan last summer at an amazing restaurant, Boathouse, overlooking Grand Traverse Bay with some local wine!
Oysters & Tartare
recipe by Boathouse Executive Chef James Morse in Traverse City, Michigan
6 oysters serving
1 fresh yellow-fin tuna steak (approx. 8 ounces)
1 teaspoon sesame seeds
1 teaspoon mirin (found in your Asian food section of your local grocery store) SEE NOTE BELOW
1 sheet of nori (found in your Asian food section of your local grocery store)
1/4 teaspoon sea salt
1 jalapeno, de-seeded and minced
1 teaspoon of wasabi avocado mousse (you can always add more to your liking)
1 teaspoon of oyster glaze
Wasabi Avocado Mousse
1 tablespoon lime juice
2 tablespoons wasabi
1 teaspoon kosher salt
Combine all ingredients in food processor and blend until smooth, scraping bowl well. Store in plastic pastry bag until ready for use. Use rubber band to seal pastry bag and prevent oxidation.
3 cups Oyster Sauce
1 cup Hoisin Sauce
1 cup May Ploy Chili Sauce
1/2 cup Yuzu Juice
1/2 cup Tamari Soy Sauce
Combine all ingredients in large mixing bowl.
First, if you’re making homemade mirin and yuzu do this first and set aside. Next make the homemade wasabi mousse by adding all ingredients to the processor and blend until smooth. Prepare the oyster glaze, set aside. Toast the sesame seeds in a dry skillet over medium heat for 3-5 minutes or until lightly browned, stirring occasionally. Shave the radishes into thin rounds and slice them in vertical strips using a mandolin or if you have good knife skills. Take a sheet of the nori and break off small pieces and set aside.
Dice the tuna and before seasoning it, shuck the oysters. Any reputable fishmonger will shuck them for you if you ask. Season the tuna tartar with a dash of salt, yuzu juice, and mirin. After shucking the oysters top with a dollop of wasabi mousse, pile on the tuna tartar, then a dab of oyster glaze. Garnish with toasted sesame seeds, minced jalapeno, shaved radishes and nori. Serve immediately.
If yuzu is added too soon to the tuna it will begin to cure and have an unappetizing color.
Mirin – Mirin is a sweet rice wine vinegar. If you are unable to find this in your grocery store you can substitute by taking 1/2 teaspoon sugar per tablespoon rice wine vinegar
1/2 cup serving
4 tablespoons sugar
1 cup sake
1 teaspoons pure cane syrup
Combine the ingredients in a small saucepan and bring to a boil over medium heat. Stir ingredients to make sure they are dissolved. Remove from the heat and set aside to cook. Taste and add can syrup if you’d like it sweeter.
Yuzu Juice – Yuzu is a Japanesse citrus fruit. It’s often referred to as a sour mandarin and looks like a small grapefruit. If you have a hard time finding yuzu juice you can simply substitute it with 3 tablespoons of lime juice with 3 tablespoons of mandarin orange juice.
Boathouse on the water in beautiful Traverse City’s Old Mission Peninsula, surrounded by great wineries has been named a Golden Palate Partner of Fred Bollaci Enterprises! For more top dining destinations in Traverse City, purchase and download my Premium Dining Guide from the homepage of this website, featuring 19 top dining destinations in this Midwest hotbed of great food! Be sure to tell them all that Fred Bollaci sent you!