Salmon and Tuna Crudo

Salmon Crudo

• 6-8 oz salmon (sushi grade)
• 2½ tbsp tamari
• 1 tsp yuzu
• 1 Pinch bonito flakes
• ½ tsp ginger (freshly grated)
• ½ tsp agave syrup
• 1 squeeze lemon (fresh, to taste)
• 2 scallions (green part only)
• 1 serrano (thinly sliced)
• Salsa macha
• 1½ tsp mirin

Spicy Tuna

• 4-5 oz bluefin (or ahi tuna, sushi grade, finely chopped)
• 1 tbsp kewpie mayo
• ½ tsp tamari
• ½ tsp sesame oil
• 1 tbsp sriracha
• 1 lemon (zest only)
• 2 tsp black sesame seeds (toasted)

1. 1

   In a bowl, mix the tamari, yuzu, mirin, bonito flakes, ginger, agave and lemon. Adjust the lemon to taste. Let it sit for 10-15 minutes.

2. 2

   While that marinates, make the Spicy Tuna. Chop the tuna pretty finely. In a bowl, and the tuna, mayo, tamari, sesame oil, sriracha, lemon zest and sesame seeds and mix well.

3. 3

   Chop the scallions into matchsticks and let them rest in a bowl of ice water so they become crisp.

4. 4

   Slice salmon to desired thickness.

5. 5

   Arrange the salmon nicely on a cold plate.

6. 6

   Strain the sauce you made in the beginning around the salmon.

7. 7

   Top the salmon with the spicy tuna, add the scallions, 1 serrano slice per salmon slice and a nice drizzle of salsa macha. Enjoy!