Recently, I was asked if I put my recipes on my blog of the photos that I post on Facebook/Twitter/Instagram. Hmm, how have I never thought about that?!?
Here’s my first stab at it. I’m not super big into measurements because each person has a different palate. I like to personally taste as I go along, so I’ll be guesstimating as to how much of everything I used.
Sushi-grade ahi tuna
Sesame oil – around 2 tsp (it’s very potent!)
Scallions – three; only the green part, chopped very finely
Wasabi – 1/2 tsp
Soy sauce – 1 tbsp (maybe 1 1/2 tbsp)
Mix all ingredients (except the tuna) first and then gently fold the tuna, being very careful not to OVER mix the tuna. When you’re all done, the mixture should accent or compliment the tuna; not drown it out.
Serve on a baked potato chip (we used Kettle brand ‘Bakes Potato Chips’) and top with a little more wasabi. We used a wasabi dressing that we bought from New Frontiers Market (very similar to Whole Foods). Serve with a sesame salad and some fresh pickled ginger. It’s not only delicious, but very healthy.