Seacuterie Board

Charcuterie boards have been a hot trend for a long time, and now seacuterie boards are not far behind. I don’t think I’m alone when I say that I’d choose a beautiful platter of seafood and seaweed over cheese and crackers any day. This appetizer can be served at home on the patio, but another option is to prep the ingredients at home and take it with you to your favorite beach.

1. Tuna Tartare

2. Lobster Salad

3. Pickled Red Onion

4. Platter Assembly

Tuna Tartare Ingredients

• 10 wonton wrappers, cut in half diagonally

• ¼ teaspoon kosher salt

• 3 scallions, white and green parts, thinly sliced

• 1 tablespoon rice vinegar

• 1 tablespoon soy sauce

• 1 teaspoon honey

• 1 teaspoon sesame oil

• 1 teaspoon ginger paste (found in the produce section of your local grocer) or ½ teaspoon freshly grated ginger

• ¼ teaspoon sriracha

• ½ lb sushi-grade ahi tuna, cubed

• ½ teaspoon black sesame seeds

• 1 tablespoon pickled ginger

Directions 1 » Preheat the oven to 400 degrees. Line two baking sheets with parchment paper. Place wonton wrappers on parchment paper and spray on both sides with cooking spray. Sprinkle with salt. 2 » Bake for 4 minutes, then rotate baking sheets (front to back/bottom to top rack). Bake another 2-4 minutes until crisp and lightly browned. Remove from the oven. 3 » In a medium shallow bowl, combine scallions, rice vinegar, soy sauce, honey, sesame oil, ginger, and sriracha. Add tuna and toss lightly to combine. Sprinkle with sesame seeds. Serve with pickled ginger and crispy wonton chips. Lobster Salad Ingredients

• ½ lb fresh lobster meat, chopped into bite-sized pieces

• 1 avocado, diced

• ½ bunch chives, sliced

• 2 tablespoons white wine vinegar

• ¼ teaspoon freshly ground black pepper

• Kosher or sea salt, to taste

Directions In a medium shallow bowl, combine lobster, avocado, chives, vinegar, and black pepper. Stir gently. Salt to taste.