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Seafood 08

Seafood 08 is a salads recipe made with Olive Oil, Grape Seed Oil, Yuzu Juice, Peanut Oil, and Water. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tbsp
• 1/2 tsp
• 1 tbsp
• 1 1/2 cup
• 1 tsp
• 1/3 cup
• 1 cup
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   Heat a saute pan over medium heat.

2. 2

   Toss the ramps with olive oil and lightly saute until tender, about 5 minutes.

3. 3

   Allow to cool and toss with buckwheat greens, frisee, cucumbers, fennel, and chives in a large bowl.

4. 4

   Add the grape seed oil and yuzu juice, and season to taste with Hawaiian salt and pepper.

5. 5

   Set aside.

6. 6

   Heat peanut oil in a saute pan over high heat.

7. 7

   Season kampachi, trout, and tuna with salt and pepper and lightly sear for about 30 seconds per side.

8. 8

   Combine water, ginger, sugar, and yuzu juice in a glass jar.

9. 9

   Add watermelon, shake gently, and let stand at room temperature for one hour.

10. 10

    Drain watermelon and discard liquid.

11. 11

    Set aside. ombine rice wine vinegar, apple juice, and remaining ginger together in a small saucepan.

12. 12

    Heat over medium heat and cook until liquid is reduced by half, 5 to 7 minutes.

13. 13

    Remove from stove and cool.

14. 14

    Place marinated watermelon, remaining yuzu juice, and watermelon juice in a bowl.

15. 15

    Add rice wine vinegar mixture and slowly whisk in olive oil and grapeseed oil.

16. 16

    Add honey to taste and whisk into vinaigrette.

17. 17

    Season with salt and pepper to taste.