This recipe is a spicy tuna tartare using ahi (or toro!) topped in layers with sliced cucumbers and jalapeño.
Sushi grade tuna, soy sauce, sesame oil, rice vinegar, mayo, sugar, ponzu sauce, green onions, toasted bread
Mince and chop your sushi-grade tuna fine. Make your sauce. Pour over your minced sushi-grade tuna. Mix well and set aside in the fridge until ready to use.
When ready to serve, add your tuna mixture in the mold. Remove the mold and layer on your cucumbers, jalapeño and sesame seeds on top. Finish with a drizzle of ponzu.