From: Chef Jay Abrams, Presidio Social Club, San Francisco. Yield: varies. 8 to 12 dozen cubes ahi tuna Spicy Tuna Marinade: 1 jalapeño, minced 1 serrano chili, minced 2 Tbsp. ginger, minced 2 Tbsp. shallots, minced 1 cup less sodium soy sauce 2 Tbsp. sesame oil 2 Tbsp. green onion, thinly sliced Combine all ingredients and marinate 8 to 12 dozen cubes ahi tuna. If too spicy or too salty, add a pinch of white sugar. Serve with homemade potato chips.
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