Recipe courtesy of:
Chef: Frank Wu
4 ounces of yellow fin tuna, sashimi grade
2 teaspoons of mayonnaise
¼ teaspoon of chili oil
1 teaspoon of tobiko
1 teaspoon of ponzu sauce (recipe below)
8 ounces of rice vinegar
Put mayonnaise, chili oil, pepper paste, pepper power, into a bowl. Mix them until all ingredients are smooth and thick.
Chop the tuna and toss them until it is thoroughly combined with the prepared sauce.
Prepare a chilled martini glass. Layer the bottom of the glass with shredded beet and shredded daikon.
Put the spicy tuna mix on top of the shredded vegetables, sprinkle the tobiko on top and garnish with romaine lettuce.