From: Chef Frank Lee, Maverick Southern Kitchens, Charleston, SC. Yield: 8 servings.

Mustard Q Sauce:

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

Country Ham Green Onion Butter:

½ lb. country ham, julienned

2 cups chicken stock

1 cup green onions, chopped

8 oz. unsalted butter

Oysters:

24 medium-sized oysters

2 cups cornmeal

2 cups cooking oil

Tuna:

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