This tasty version from Anders is nicely balanced with good texture from the sesame seeds and the seaweed. Sometimes Anders makes this dish without the lime, making for a richer dish that can keep longer in the fridge without “cooking” from the acid in the citrus. You can adjust the crushed red pepper flakes to taste, or leave them out entirely, if you are serving to those with milder tastes. Ogo, also called sea moss, is available in Japanese markets or online. It adds great texture to the dish.
2 pounds sashimi-grade ahi tuna or albacore
1 large sweet onion, such as Maui or Walla Walla, coarsely chopped
6 green onions, greens only, thinly sliced
2 tablespoons sesame oil
1 tablespoon sesame seeds
2 teaspoons crushed red pepper flakes
1/3 cup soy sauce
Juice of 1 lime
1⁄2 cup ogo soaked in water for 5 minutes, drained, and chopped
Using a sharp knife, remove the skin from the tuna as well as any dark esh (the bloodline). Cut the tuna into small cubes, not more than 1⁄2 inch square. Place in a nonreactive (glass) bowl with the sweet onion, green onions, sesame oil, sesame seeds, red pepper akes, soy sauce and lime juice. Toss to combine. Add the ogo and toss again. Cover and place in the refrigerator until cold; 2 to 3 hours is even better. Serve on individual cold plates or in a chilled bowl.
From In the Kitchen with the Pike Place Fish Guys by The Crew of Pike Place Fish, © 2013 Viking Studio