Seafood Tower for Two

Poached Prawns

1. Fill a medium pot with 4 c. of water and add a handful of salt. Bring to a boil.
2. Add mirepoix mix and simmer for 30 minutes.
3. In a colander or fine mesh strainer, submerge the prawns in the flavoured broth for 1-2 minutes.
4. Once the prawns are cooked, pull them from the heat and place in an ice bath to cool.

Tuna Poke

1. Dice tuna to ¼ inch.
2. Add ginger, soy sauce and green onions and mix. Set aside.

Plating Instructions

1. Fill bowls with ice and sprinkle with salt.
2. In small separate bowls, place tuna poke, remoulade, cocktail sauce and lemon wedges.
3. Shuck oysters and place them around the tuna poke bowl.
4. Place lettuce over the ice and arrange smoked salmon and poached prawns over them.