Name: Delice of Ocean
Cook time: 120 min
Total time: 120 min
Yield: 100 servings
Cuisine: French Fusion
Ingredients: 8 floz Lemon Vinaigrette (for Tuna Dressing); 1 oz CILANTRO LEAF (for Tuna Dressing); 8 oz SAUCE - SOY GAL (for Tuna Dressing); 2 ea LEMONS (for Tuna Dressing finely chopped zest); 2 ea LIMES (for Tuna Dressing finely chopped zest); 2 ea ORANGES (for Tuna Dressing finely chopped zest); 2 cup Fish Sauce (for Tuna Dressing); 1 oz WASABI (for Topping); 2 oz BASE - MISO PASTE LIGHT/1KG (for Topping); 0.2 ea MILK - SOUR CREAM (for Topping); 4 ea MANGOS (for Salsa); 2 ea LIMES (for Salsa); 2 ea HONEYDEWS (for Salsa); 2 ea CANTALOUPES (for Salsa); 1 oz GINGER - FRESH (for Salsa); 1 oz CILANTRO LEAF (for Salsa); 2 bg MINT - RTU (for Salsa); 2 ea PINEAPPLES (for Salsa); 2 oz PEPPERS - JALAPENO (for Salsa); 0.1 cup Fish Sauce (for Salsa 1 tbsp); 0.1 lb SUGAR - LIGHT BROWN (for Salsa); 0.25 cs WATERCRESS (for Garnish); 3 oz BASE - MISO PASTE LIGHT/1KG (for Tuna Dressing); 8 ea ORANGES (for Tuna Dressing 2 cups of juice); 2 ea KETCHUP - BTL; 7 lb SALMON - SLICED SMOKED; 3 lb SHRIMP - IQF P&D 31/40; 6.25 lb TUNA AHI SASHIMI GRADE; 0.2 qt OIL - OLIVE BLENDED; 1.5 qt DRESSING - SEAFOOD COCKT

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Delice of Ocean — Formulation & Method | CuliNect