From: Chef Tony Mantuano, Spiaggia, Chicago. Yield: 4 servings. 6 oz. sushi-quality tuna, finely diced 3 Tbsp. pistachio oil, plus extra for drizzling 1⁄8 tsp. hot paprika 1⁄4 tsp. sea salt 1⁄4 cup pistachios, shelled, finely chopped Combine tuna with the pistachio oil, paprika and salt in a bowl. Mix well. Lightly oil a ring mold 2” tall and 2” wide and place in center of one of four plates. Spoon in ¼ of the tuna mixture, then top with 1 Tbsp. ...
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