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Kona Kampachi Tartare with Sake Trout Caviar

Serves: 4


  • 12oz sushi grade kampachi
  • 1 Tablespoon Ponzu
  • 2 Tablespoons Blood Orange Olive Oil
  • 1 teaspoon lemon zest
  • 2 teaspoons chives, minced
  • 2 cups micro greens
  • 1 oz Trout Caviar


With an extra sharp knife, dice the kampachi into ½” pieces. 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.

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