Seafood: Coco Bistro Style Ahi Tuna Sashimi

By JoFClark

Ingredients

• 3.5 oz fresh Ahi Tuna, diced in nice cubes
• One 12 inch flour tortilla, cut in half, seasoned with salt and pepper and lightly fry
• Finely chopped red onions
• 1/2 t chopped Scotch bonnet pepper
• 1/2 Tomato, blanched, peeled and diced (same size as tuna)
• 1 T chopped scallion
• 1 T red tobiko eggs
• Fresh cilantro leaves
• Drizzle of wasabi mayo
• Drizzle of eel sauce
• Julienne white cabbage
• Eel Sauce
• 3 cups sake
• 3 cups mirin vinegar
• 3/4 cup soy sauce
• 1 cup sugar
• Cook for 20 minutes over medium heat.

Preparation

Step 1

Dressing of the plate (in order)

Put cabbage on the plate.
Drizzle with eel sauce then add the seasoned fried tortilla.
Mix the tuna, eel sauce, red onions, Scotch Bonnet pepper and tomatoes all together and place on the tortilla.
Garnish with wasabi, mayo, scallion, red tobiko and cilantro.

Recipe: creation of Coco Bistro’s former chef Francois Hubert