recipe 
yields
2-4 servings
4 ounces sushi-quality tuna
1 tablespoon diced cucumber
1 tablespoon diced red pepper
½ tablespoon chopped shallots
1 teaspoon chives
Pinch salt and pepper to taste
1 egg
½ tablespoon Dijon mustard
1 teaspoon minced garlic
1 pint heavy cream
1 tablespoon Sriracha (more or less to taste)
½ teaspoon sesame oil
Juice of 1 lime
2 dashes fish sauce
Pinch salt and pepper to taste
ingredients
steps
- Combine tuna, cucumber, red pepper, shallots, chives, and pinch of salt and pepper to taste. Set aside.
- For sauce, combine egg, Dijon mustard, and garlic in food processor to mix, then slowly add pint of cream until blended.
- Add Sriracha to taste, sesame oil, lime juice, fish sauce, and salt and pepper.
- Blend with tuna mixture to coat.
- Serve with Asian rice crisps or preferred crackers.
Date Published: 06.24.14
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- from Chef Nico Romo of Fish Restaurant, Charleston, SC
