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.