"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
1/2 Maui onion, thinly sliced
1/2 pound 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
1. Place the freshly grated ginger into a large bowl. Finely slice the scallions and the onion, and toss into the bowl.
2. Cut the tuna into cubes, approximately 1/2 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.
3. Let it set in the icebox (refrigerator) for approximately 1 hour, or until chilled. Serve over rice and enjoy.