| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
oz |
#1 ahi tuna; finely diced |
| 4 |
oz |
Hamachi; finely diced |
| 4 |
ds |
Tabasco pepper sauce |
| 2 |
tb |
Finely chopped chives |
| 2 |
ts |
Olive oil |
|
|
Salt and pepper |
| 12 |
|
Ice tea spoons; chilled |
| 2 |
oz |
Caviar |
|
|
Platter with rock salt |
INSTRUCTIONS
GARNISH
In two chilled bowls, mix each fish separately with half the amount of
Tabasco pepper sauce, chives and oil. Season with salt and pepper. On the
chilled spoons, use a small amount of each mixture to build a yin/yang
effect. Top with the caviar. Serve on the platter with rock salt.
Yield: 12 hors d'oeuvres
Recipe by: Cooking Live Show #CL8999
Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997
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