Preparation

While not terribly difficult, this is a time sensitive appetizer. The oysters must be shucked, assembled and served on the ice bed within minutes to keep them fresh and perfect. This is such a "wow" appetizer though, youll find it more than worth the extra push it takes to put it together quickly. Serve with a dry, crisp Champagne or Sparkling wine.

 Stir together wasabi powder and cream. If necessary, thin with a touch of water. Refrigerate.

Slice tuna into small diamond shaped pieces; keep refrigerated until ready to assemble and serve.

Create and ice ring using a large metal ring mold (a 8-inch springform pan ring is perfect). Ice should have enough surface volume to support 1 dozen small oysters on the half shelf. You can easily stabilize the ice on the platter by placing it in a folded linen napkin. Pre-form ice leaving it on the platter and in the freezer until the last possible moment.

Assemble just before serving.

Loosen oysters from shell. Slip 1 piece of sashimi-style ahi tuna under each oyster, leaving just a piece of the tuna showing. Add a small dollop of wasabi cream to the center of each oyster. Evenly pour pineapple juice over oysters and serve immediately!

If you are unable to find fresh Kumamoto oysters, ask your Nugget Market Seafood Department Associate for Blue Points. While a little larger than the Kumamoto, their flavor is quite similar and they are usually readily available.