Ingredients:

  • 6 oz Sushi-Grade Ahi Tuna, cubed
  • 1 tsp Black Caviar
  • 2 tbsp white onion, finely grated
  • 1.5 tbsp soy sauce
  • 1 tsp grapeseed oil
  • 0.5 tsp toasted sesame oil
  • 0.25 tsp rice vinegar
  • 1 tsp fresh wasabi
  • 0.5 tsp fresh ginger, grated
  • 1 tsp fresh chives, finely snipped

Instructions:

  1. Chill the gear. Place your knife and bowl in the fridge for 15 minutes. Note: This prevents the fish from warming up during handling.
  2. Cube the tuna. Cut the 6 oz Ahi Tuna into 1/4 inch uniform cubes. Look for clean, sharp edges on each piece.
  3. Grate the aromatics. Use a microplane to grate 2 tbsp white onion and 0.5 tsp fresh ginger into a small bowl. Note: Keep all the juice that comes off the onion.
  4. Whisk the base. Combine the onion pulp, ginger, 1.5 tbsp soy sauce, and 0.25 tsp rice vinegar. Mix until the liquid looks opaque.
  5. Incorporate the oils. Slowly drizzle in 1 tsp grapeseed oil and 0.5 tsp toasted sesame oil while whisking. The dressing should look glossy.
  6. Add the heat. Stir in 1 tsp fresh wasabi until fully dissolved into the dressing.
  7. Fold the fish. Gently toss the tuna cubes into the dressing bowl. Use a light hand to avoid crushing the delicate flesh.
  8. Garnish and serve. Plate the mixture, top with 1 tsp Black Caviar and 1 tsp snipped chives. Serve immediately while icy cold.