Tuna Crudo with Pistachios

Tuna Crudo with Pistachios

From: Chef Tony Mantuano, Spiaggia, Chicago. Yield: 4 servings.

6 oz. sushi-quality tuna, finely diced
3 Tbsp. pistachio oil, plus extra for drizzling
1⁄8 tsp. hot paprika
1⁄4 tsp. sea salt
1⁄4 cup pistachios, shelled, finely chopped
Combine tuna with the pistachio oil, paprika and salt in a bowl. Mix well. Lightly oil a ring mold 2” tall and 2” wide and place in center of one of four plates. Sp

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