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Breakwater Restaurant

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Jackie McGill stops by and makes this recipe for Jack and Megan.

Breakwater’s Tuna Tartare


3 oz. Diced Tuna

1/2 tsp Black Sesame Seeds

1 tsp Thai Chili Sauce

1 tsp Soy Reduction

1 tsp Green Onions

Splash of Lime Juice

For Garnish:

1 Tbsp Wasabi Aoli

1 Tbsp Soy Reduction

1 1/2 Oz Avocado Salad

Wonton Crisps


1.       In a small bowl, combine tuna, sesame seeds, chili sauce, soy reduction, green onions and lime juice.

2.       Create a decorative design on your desired plate using wasabi aoli and soy reduction.

3.       Place a dollop of avocado salad at one side of the plate and use it as a base for your wonton crisps.

4.       Gently stack the diced tuna onto and in front of the wonton crisps for a perfect finishing look.

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250 International Dr.
Spartanburg, S.C. 29303

Telephone: 864.576.7777
Fax: 864.587.5430

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