Another of the Empress’ perennial crowd-pleasers; she says she got it out of “some magazine or another”, and forgets which one. She and I have been known to go through the quantity produced by this recipe together in one sitting. As part of a spread with other appetizers, however, it can go quite a long way- especially if your guests aren’t the sushi type.
- 2 tablespoons chopped chives
- 1 tablespoon minced ginger (the Empress uses powdered- still 1 tbsp)
- 2 tablespoons soy sauce
- 2 tablespoons sushi vinegar
- 1 tablespoon hot toasted sesame oil (or 1 tbsp sesame oil and some separate hot oil)
- a little ground black pepper
- 1/2 lb sushi grade Ahi tuna, cut into small 1/2 inch cubes
Toss together in a glass bowl (not metal) and let sit. Serve on water crackers. (The Empress herself prefers the cracked pepper ones.) The longer the tuna sits, the better it gets. Keep cold, obviously.
(If you prefer your tuna seared instead of sushi-style, you’ll have to consult Dragonia.)