Ingredients
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¼ lb (125 g) frozen albacore Tuna
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1 Avocado
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2 tbsp chopped Scallions
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1 tbsp minced Radishes
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1 Lime Juice
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1½ tsp Rice Vinegar
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1 tsp Sesame Oil
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1 tsp Ketjap
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1 Egg Yolk
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Sriracha Sauce
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1 chopped Scallion
Directions
This is an appetizer for four, or a really lovely dinner for two. It’s very mild, and it feels fancy when it’s really just a hunk of frozen tuna, dressed up all saucy. Raw tuna and egg yolks aren’t for everyone. If they are for you, then serve simply with some lightly dressed greens, and a bit of buttered toast, quartered.
Steps
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1
Done
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Line 2 small ramekins (I use Pyrex custard cups) with plastic wrap. |
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2
Done
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Tuna should be frozen but workable. Mince it. Mince the hell out of it. In a bowl, combine tuna with avocado, scallions, and radishes. |
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3
Done
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In a small bowl, mix remaining ingredients except Sriracha and scallions. Pour over fish mixture, toss to coat, and press into ramekins. |
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4
Done
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Turn mixture out onto serving plates, pulling ramekins away and peeling off plastic. Serve with Sriracha and additional chopped scallions. |
