Seafood Nirvana from The Table Creekside

Seafood Nirvana – toro tuna, kumamoto oysters, osetra caviar, sea urchin emulsion

Chef Pedro Flores, The Table Creekside


1 lb toro tuna, raw, diced

3 tbsp lemon oil    

to taste sea salt, fine            

2 oz scallions, finely shaved  


Mix all ingredients together thoroughly in a mixing bowl. Refrigerate.

Sea urchin emulsion:

½ cup mayonnaise

3 oz sea urchin, de-shelled

1 oz fresh lime juice

½ tsp ginger, ground

½ tsp garlic, ground

to taste, sea salt

Blend all ingredients together, until smooth. Refrigerate.                     

House smoked kumamoto oysters:

16 each smoked oysters on the half shell, smoke with applewood chips and tea leaves    

Remove oysters from shell and serve on crispy salmon skin pieces. (*Brush salmon skin with olive oil and salt to taste, bake between 2 sheet pans for 10 minutes at 350 degrees. Let cool, cut into pieces to accommodate oyster.)

Top oyster with favorite caviar.

Dress each plate with a spoon swipe of sea urchin emulsion. Top with toro tuna. Serve along side with oysters.

Yields: 4 servings