Ingredients
1/2 lb. Sashimi grade tuna, finely minced
2 shallots, finely minced
1 tbsp. + 1tbsp. Extra Virgin Olive Oil (break out the good first cold pressing unfiltered stuff for this)
2 tsp. prepared wasabi (either make from powder or buy prepared)
3 TBS mayonnaise
2 tsp. Mirin or rice wine vinegar
2 tsp. sake
Black pepper
Wasabi-flavored masago or black lumpfish caviar
**If you don’t have sake you can use 4 tsp. sweet mirin or rice wine vinegar
Preparation
Combine the shallots, tuna, olive oil and black pepper. Place in covered bowl in fridge. In a separate bowl, mix the mayonnaise, wasabi, mirin (or mirin and sake) and a little black pepper. Mix until smooth and place in the fridge. Let both dishes stand in the refrigerator for at least 1 hour. At serving time, scoop a little of the tuna mixture onto a chilled plate. Put a “thumbprint” indention in top and add a generous amount of the wasabi-flavored masago or black lumpfish caviar. Drizzle with the remaining olive oil and then drizzle the mayonnaise over it scattering a little of the masago/caviar around the plate for garnish.
