Do you like sushi and sashimi? Like it spicy? If so, this is one simple little dish you won't want to miss. It's fun, it's quick and it's easy.
We've suggested an elegant presentation suitable for a fancy dinner, but you can also use this spicy tuna tartare as a filling for rolled sushi or simply heap it on sliced baguette rounds for a casual appetizer.
Rinse the tuna under cold running water and blot completely dry. Using a very sharp knife, carefully slice the tuna into 1/4 inch cubes and place in a medium size mixing bowl.
Peel the ginger and slice across the grain as thinly as possible. Lay the slices flat and cut them into thin strips. Set aside.
Clean the scallions, slice them thinly and set aside.
Add the ginger, scallions, mirin, sesame seeds and yuzu kosho to the cubed tuna and mix gently.
Place a small ring form or cookie cutter (2 - 3 inches in diameter) in the center of a serving plate. Spoon a little of the sushi rice into the ring form, pressing gently. Fill the form the rest of the way with the spicy tuna, again pressing firmly, but gently to compact slightly. Lift the ring form away, leaving the circle of rice & tuna intact.
Garnish with a sprinkle of sesame seeds and scallions, and decorate the plate with drizzles of wasabi oil and mango sauce. Top with a spoonful of salmon roe, if using, and serve.
Hint: Use small bits trimmed from larger tuna steaks to make this dish.