Kona Kampachi Tartare with Sake Trout Caviar


Serves 4

  1. 12oz sushi grade kampachi
  2. 1 Tablespoon Ponzu
  3. 2 Tablespoons Blood Orange Olive Oil
  4. 1 teaspoon lemon zest
  5. 2 teaspoons chives, minced
  6. 2 cups micro greens
  7. 1 oz Trout Caviar

We Recommend


Dice the kampachi into 1/2″ pieces, with an extra sharp knife. Add ponzu, olive oil, lemon zest and chives to fish and gently toss to coat and season with salt and fresh ground pepper to taste. Serve tartare on a bed of micro greens and top with Trout caviar.

Serve with: