Tuna Sashimi with Jalapeno
- 4 ounces sashimi- or sushi-grade ahi tuna, cut into 8 equal slices
- 8 very thin jalapeño slices (rounds)
- 2 teaspoons ponzu sauce (look for it in the international section next to the soy sauce)
- Sea salt, to taste
Instructions:
Though you might be tempted to omit the salt, I wouldn’t recommend it.
- Arrange the tuna slices on a plate so the slices are touching in the center and point outward (like a starburst pattern). Place a piece of jalapeño in the center of each tuna slice. Drizzle the ponzu evenly over the top. Season with salt. Serve immediately.