Spicy Tuna Salad

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By Todd Johnson

Story Published: Mar 28, 2008 at 1:16 PM PST

Story Updated: Mar 28, 2008 at 1:16 PM PST

Ingredients

Spicy Tuna Salad - 1/22/1999

12 oz. sashimi-grade tuna 1 oz. pickled ginger
Fish eggs in wasabi 3 tsp. sesame oil
1/2 cup sake 1/4 cup soy sauce
1/2 tsp. chili oil 4 tsp. seasme seeds
2 1/2 oz. package kiware radish sprouts 1/3 cup cilantro leaves
Juice of 1 lime 4 flour tortillas
1 egg 1/3 cup green onions3

Directions

Slice tuna into 1/8" strips. Slice pickled ginger and add to bowl with tuna. Add 1 tsp. sesame oil. Mix sake and soy sauce. Add to bowl. Add chili oil, 2 tsp. sesame seeds, cilantro leaves and kiware radish sprouts. You can use 1/3 cup bean sprouts instead of kiware radish sprouts. Toss well. Season with lime juice. Top with fish eggs in wasabi. To make pancakes, brush flour tortillas with a mix of egg, 2 tsp. sesame oil and 2 tsp. sesame seeds. Place finely chopped green onions in middle of tortilla and fold. Cook over medium heat until lightly browned on each side. Serve with salad. Serves 4.

Recipe from Tom Douglas, Etta's Seafood

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