Recipe by Chef Chung Chow, noreetuh restaurant in New York.
- 1 pound sushi grade Big-Eye tuna loin
- ½ cup dried seaweed (such as ogo and/or tosaka), rehydrated 10 minutes in cold water
- ½ small red onion, thinly sliced and soaked in ice water 10 minutes
- 1 scallion, thinly sliced on the bias
- ¼ cup macadamia nuts, roughly chopped
- Toasted white sesame seeds, to taste
- ½ teaspoon sea salt
Soy-Pickled Jalapeño Peppers
- 1/2 pound jalapeño peppers, stems trimmed
- 1 bottle distilled white vinegar
- 1 cup soy sauce
- 2 tablespoons soy sauce
- 1 ½ tablespoons rice vinegar
- 1 teaspoon tobanjan*
- 1 tablespoon canola oil
- 1 teaspoon sesame oil
- Prepare soy-pickled jalapenos by placing peppers in a wide mouth container or large bowl. Add soy sauce vinegar to cover peppers. Drain and reserve liquid.
- Place liquid mixture in small sauce pan and bring to boil over medium heat. Pour over peppers. Cool to room temperature. Refrigerate until ready to serve.
- Make dressing by combining soy sauce, rice wine vinegar and tobanjan in small bowl. Gently whisk in canola oil and sesame oil. Set aside.
- Cut tuna loin into half inch cubes. Season with the reserved dressing.
- Add rehydrated seaweed, drained sliced red onion, scallion, 8-10 slices of soy-pickled jalapeno, macadamia nuts and sesame seeds.
- Toss gently to combine. Garnish with additional sesame seeds, scallions and sea salt.
*Tobanjan is a spicy miso sauce found in Asian specialty stores and some supermarkets. If you can’t find it, you can use Korean Chile Paste, Gochujang, or simply omit.