From: Chef Jay Abrams, Presidio Social Club, San Francisco. Yield: varies.
8 to 12 dozen cubes ahi tuna
Spicy Tuna Marinade:
1 jalapeño, minced
1 serrano chili, minced
2 Tbsp. ginger, minced
2 Tbsp. shallots, minced
1 cup less sodium soy sauce
2 Tbsp. sesame oil
2 Tbsp. green onion, thinly sliced
Combine all ingredients and marinate 8 to 12 dozen cubes ahi tuna. If too spicy or too salty, add a pinch of white sugar. Serve with homemade potato chips.
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