From: Chef Frank Lee, SNOB (Slightly North of Broad), Charleston.

PHOTO: National Honey Board

Yield: 8 servings.

MUSTARD Q SAUCE:
1/2 cup cider vinegar
1/2 cup prepared mustard (French's or comparable mustard)
1/2 cup ketchup
1 cup honey
1 cup water
2 Tbsp. Worcestershire sauce
2 Tbsp. Tabasco brand hot sauce

COUNTRY HAM GREEN ONION BUTTER:
1/2 lb. (8 oz.) country ham, julienned
2 cups chicken stock
1 cup green onions, chopped
2 sticks (8 oz.) of unsalted butter,

OYSTERS:
24 medium-sized oysters
2 cups cornmeal
2 cups cooking oil

TUNA:
8 5-oz. portions of tuna loin
Olive oil
Salt and pepper

For mustard Q sauce: Mix all of the above ingredients in a non-reactive sauce pan and bring to a boil over medium heat, the sauce should be slightly thickened. Allow the mixture to cool before using.
For country ham green onion butter: In a small saucepan bring the ham and the stock to a boil and reduce the stock by half. Whisk in the butter and green onions, set aside and keep warm.
For fried oysters: Roll the oysters in cornmeal to coat. Pour approximately 1 inch of cooking oil into a heavy frying pan and heat until hot, approximately 350 degrees. Gently place the oysters into hot oil and fry for approximately 40 seconds. Remove the oysters to rack to drain any excess oil. Keep warm.
For tuna: Brush the tuna lightly with olive oil and sprinkle with salt and pepper. Grill or sauté the tuna over high heat until it is medium rare.

To assemble: Spoon 2-3 tablespoons of mustard Q sauce onto a warm dinner plate. Place the tuna on the sauce and top with three of the oysters. Top the oysters and the tuna with one-eighth of the butter mixture. Garnish with additional chopped green onions and serve.