From: Chef Frank Lee, Maverick Southern Kitchens, Charleston, SC. Yield: 8 servings.
½ cup cider vinegar
½ cup prepared mustard (French's or comparable mustard)
½ cup ketchup
1 cup honey
1 cup water
2 Tbsp. Worcestershire sauce
2 Tbsp. Tabasco® brand pepper sauce
½ lb. country ham, julienned
2 cups chicken stock
1 cup green onions, chopped
8 oz. unsalted butter
24 medium-sized oysters
2 cups cornmeal
2 cups cooking oil
8 5-oz. portions tuna loin
as needed, olive oil
to taste, salt and pepper
For mustard Q sauce: Mix ingredients in nonreactive sauce pan and bring to boil over medium heat. Sauce should be slightly thickened. Allow mixture to cool before using.
For country ham/green onion butter: In small saucepan bring ham and stock to boil; reduce stock by half.
For fried oysters: Roll oysters in cornmeal to coat. Pour approximately 1" cooking oil into heavy frying pan and heat until hot, approximately 350°F. Gently place oysters into hot oil and fry for approximately 40 seconds. Remove oysters to rack to drain excess oil. Keep warm
For tuna: Brush tuna lightly with olive oil and sprinkle with salt and pepper. Grill or saute tuna over high heat until medium rare.
To assemble: Spoon 2-3 Tbsp. mustard Q sauce onto warm dinner plate. Place tuna on sauce and top with three oysters. Top oysters and tuna with 1/8 of the butter mixture. Garnish with additional chopped green onions and serve.
National Honey Board