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Tuna and Scallop Sashimi (crudo) with Salmon Roe


Service for 2

This is one of my favorite summer treats when the Greenmarket at Union Square has both fresh tuna and scallop making them perfect to eat raw. The ratios should be adjusted to taste.


tuna 1/2 lb
4 scallops
1 tsp capers
2 Tablespoons of salmon caviar
1 tsp finely diced shallots
1 teaspoon finely chopped chives
1/4 lemon
1 1/2 T. extra virgin olive oil
Fresh ground pepper to taste


Put the scallops and tuna in the freezer for 10 minutes to make dicing easier, unless you are using a good japanese sashimi knife.

Dice the tuna and scallops into 3/8 in cubes. Set aside in the refrigerator in a medium sized bowl and dice all the other ingredients. Before serving mix some of the oil with the tuna and scallop to allow the other ingredients to mix easier. Blend in all ingredients before bringing to table reserving some caviar and chives for top garnish.


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