"I'm a water child. This feeds the diver in me."
Prep time: 10 minutes
Total time: 1 hour
1 tablespoon freshly grated ginger
1 purple scallion, thinly sliced
1 green scallion, thinly sliced
½ Maui onion, thinly sliced
½ pound|227 grams Bigeye tuna, cut into ½-inch cubes
3 tablespoons high-quality soy sauce
3 tablespoons high-quality sesame oil
1 tablespoon organic cane sugar
togarashi powder, to taste
sesame seeds, to taste
fresh cilantro, to taste
cooked white rice
- Place the freshly grated ginger into a large bowl. Finely slice the scallions and the onion, and toss into the bowl.
- Cut the tuna into cubes, approximately ½-inch. Toss into to the bowl and add the soy sauce, sesame oil, cane sugar, togarashi spice, sesame seeds, and cilantro to taste. Adjust the seasoning to your liking.
- Let it set in the icebox (refrigerator) for approximately 1 hour, or until chilled. Serve over rice and enjoy.
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