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. chopped pistachios. Push down gently to pack layers. Carefully remove ring mold, keeping layers intact. Drizzle with additional pistachio oil and serve.

PHOTO: American Pistachi