Recette de thon épicé

Ingrédients

• 8 oz Sashimi Grade Tuna (– cut into 1/2-inch cubes (it's easiest to dice tuna from a frozen state))
• 1 1/2 TBS Sriracha
• 1/2 tsp Chili Oil
• Sea Salt (- to taste)
• 1 1/2 tsp Masago ((Capelin Roe) (SEE NOTES))
• 3 small Scallions (– thinly sliced, white & green parts separated)
• 1 tsp Sesame Seeds (– preferably toasted (I used a combination of both Black & White sesame seeds))
• 2 TBS Japanese Mayonnaise ((preferably Kewpie brand))
• 2 tsp Sriracha (- or more to taste)

Préparation

1. 1

   Prepare Spicy Mixture: Start the Spicy Tuna: In a medium bowl, combine the Sriracha with the chili oil and a pinch of sea salt. Stir well to combine well.Add the diced raw tuna to the spicy mixture and gently toss to coat all the tuna in the flavorings.

2. 2

   Add Raw Tuna with Spicy Mixture: Finish the Spicy Tuna: To the bowl with the tuna, add the masago, white parts of the scallions, and the sesame seeds. Gently mix everything together.

3. 3

   Chill Spicy Tuna Mixture: Optional, but Recommended - Chill Sushi Tuna: Cover the bowl and place the spicy tuna in the refrigerator for 30 minutes to allow the flavors to marry.

4. 4

   Make Spicy mayo: Meanwhile, Make the Spicy Mayonnaise: Combine the mayonnaise and sriracha in a small bowl. Whisk well to mix together. Taste and adjust for spiciness with more sriracha if desired.

5. 5

   Serve Spicy Tuna with Spicy Mayo: Drizzle spicy mayonnaise over tuna mixture and enjoy!