IN THE KIT
24 ozlobster cake mix*
12 ozspicy remoulade
8 ozmixed greens
2 ozhouse dressing
12 pcswhole mushrooms
12 ozcrab cake mix**
6 ozparm cheese
6 pcsmini jars salmon rillette
4 ozyucca chips
18 ozfresh catch (tuna or wahoo)
2 ozsesame oil
6 ozsesame seeds
10 ozponzu sauce
Salt & pepper
Kitchen Items Needed
2 medium bowls
Large non stick skillet
Oven safe dish
1 x plate
Preheat oven to 400º F;
Remove leaves from stem & roughly chop parsley;
Cut lemon into wedges;
Carefully remove stems from mushrooms, leaving the caps only. In a small bowl, toss caps carefully with olive oil, pinch of salt, pepper;
Pour sesame seeds onto a plate.
Spread caps evenly on sheet pan. Fill each cap evenly with crab cake mix. Top with sprinkle of parmesan cheese. Roast for 15- 20 minutes until golden brown.
Shape 12 cakes from mixture. Heat non stick skillet on medium high heat with drizzle of olive oil. Sear each cake for 3-5 minutes on each side until golden. Place on a baking sheet once done, & pop into oven to full cook through for a further 5 minutes.
Empty sesame oil on a plate. Roll tuna in oil. Season all sides of the tuna steaks with a few pinches of salt, pepper, lime zest.
Roll the sides & ends of the tune into the seeds to coat. Use your hands to pack the seeds on evenly & set aside on a clean tray.
Heat oil in a large frying pan over medium–high heat. Cook tuna for 1 1/2 minutes each side for medium–rare or until cooked to your liking. Remove from skillet, set on cutting board.
Tuna: slice into even pieces, lay out on platter, serve with ponzu. Squeeze lime juice on tuna if desired.
Mushrooms: lay out on platter, sprinkle with parsley
Cakes: toss salad & dressing in medium bowl. Divide salad on small plates, serve with 2 cakes per person, & a dollop of remoulade, with any remaining on the side. Serve with lemon wedges
Serve rillette jars with a few chips on top, then the rest on the side.