12 ounces sushi-grade tuna, cut into 1/2-inch cubes
4 teaspoons seaweed
4 tablespoons finely minced Vidalia onion
2 tablespoons chopped fresh cilantro leaves
4 tablespoons extra-virgin olive oil
Splash sesame oil
Sea salt
Jalapeno coins, for garnish
Fried garlic chips, for garnish
Steps:
Mix the soy sauces together. Mix the tuna with the seaweed, Vidalia onion, cilantro, soy mixture, olive oil, and sesame oil. Season with salt. Serve cold in a martini glass or shallow bowl, garnished with jalapeno and garlic chips.
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