Simple, yet fancy. Wow your foodie friends even though it’s honestly one of the easiest things to make. The restaurant up charge for variations of this dish is ridiculous. Skills needed? Slicing and layering.

I absolutely adore raw tuna. Sushi, sashimi, poke bowls, carpaccio, tataki, seared…I want it all! Now of course everyone has heard of the dangerous levels of mercury in this otherwise healthy fish. So keep that in mind if you chose to consume tuna. As long as it’s in moderation you really should have nothing to worry about unless you are pregnant or trying to get pregnant.

This is a very simple and easy recipe. You could absolutely switch it up a bit by adding some fresh ginger to the sauce or even sprinkling some sesame seeds over top. If you don’t mind dirtying a pan you could coat the tuna in sesame seeds then quickly sear it on both sides. Or add some sliced avocado and cucumber and layer like a caprese!

Ingredients:
Sushi grade Ahi tuna
Sesame oil
Soy sauce
Sriracha (or your favorite Asian style spicy chili sauce)
Scallions
Salad greens for garnish

Method:
In a little bowl combine and whisk equal parts soy sauce, sesame oil and Sriracha. Taste and adjust to your taste preference.
Now for the fish! Slice the fish against the grain (the white lines) using a very sharp knife. Starting from the base of the knife, drag the knife across towards you while pressing down on the flesh. You should be able to slice in one swipe. You don’t want to be sawing at the fish. If this isn’t working for you, your knife probably needs to be sharpened. I like the slices about a centimeter thick (a little thinner than an iPhone).
Let the tuna marinate in the sauce for at least 5 minutes.
Thinly slice your scallions diagonally. You want a mix of both the green and white parts.
To plate, grab a small handful of greens and arrange on a plate. Layer the tuna working down the greens. Drizzle a little bit of the sauce over top. Sprinkle on the chopped scallions and finish with a grind of black pepper.