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.
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.