Ingredients
10 oz Sushi Grade Ahi Tuna
2t Sirachi
2t Sesame Oil
2T Red Shoestring Pickled Ginger
3T Real Mayonnaise
2T Lite Tamari
3T Scallions chopped on bias
4t Wasabi Powder and just enough water to form a smooth paste
Preparation
Chill Ahi in the freezer for ten minutes while preparing other ingredients. This partial “freezing” will allow you to make fine, detailed cuts in your fish. Combine Wasabi Powder with warm water in a small bowl and mix into a paste; allow to set for 5 minutes. In a separate bowl, combine the sesame oil, sirachi, mayonnaise, tamari, ginger and scallions. Add Wasabi paste to the mixture. Remove tuna from freezer and cut into macedoine cuts (1/4" dice) using a very sharp knife. Add to mixture, toss gently and garnish.
