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Tokyo Tuna Tartare

3/4 lb Ahi, #1 grade; cleaned, dice d fine
10 Scallions, white and light green -- finely minced
1 c Peeled, finely-diced european or japanese cucumber
Sea salt; to taste
Freshly-ground black pepper -- to taste
3 tb Soy sauce
3 tb Rice wine vinegar
1 tb Finely-grated ginger
1 Fresh garlic clove; minced
3 tb Ginger oil; see * note
1 pk Toasted nori
1/2 c Toasted sesame seeds

* Note: To make Ginger Oil, combine lots of ginger scraps and canola oil

Keeping the tuna very cold, toss gently with the scallion, cucumber and Cut the nori into 1 1/2-inch rounds and mound the tartare mixture by the Alternatively it can be served on an ice-cold plate lined with lettuce This recipe yields 4 to 6 servings.

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