Sashimi by Himalayan Salt

Ingredients

5 oz. Sushi Grade Tuna, cut into 2” cube
1 Himalayan Salt Block, available at S.O.S. Chefs or Asian-Style Plate
2 Tsp. Ginger Oil (Recipe Follows)
¼ Bunch Chives Cut into 2” Sticks.
XO Sauce (Available at any Asian market)
1 Lemon

Method

Ginger Oil

1. 3” Piece of ginger chopped.
2. Blanch 3Times.
3. Place in blender w/ 3 oz. Canola Oil. Puree until smooth.

XO Sauce

1. Zest lemon.
2. Mix w/ 2 oz. XO Sauce.

Plating

1. Slice tuna into 1 oz. portions.
2. Place on salt rock.
3. Lightly brush with ginger oil
4. Place 1 2” chive stick on each slice.
5. Place XO sauce in small dipping bowl.
6. Serve with toast.