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Tuna Hamachi Caviar Spoons

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
Garnish:
Platter with rock salt


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




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