1lb sashimi grade tuna in 16mm cubes
Bunch scallions chopped finely
Minced ginger pinch
1/4 cup chopped Thai basil
1/4 cup peanut butter
2 T sriracha
2 T soy sauce
1 T mirin
2 T banana sauce (eggroll sauce)
Heat a few tablespoons of canola oil and fry scallions, ginger, basil. Remove from pan. Next, at high heat, add tuna and sear and flip for 45 seconds. Add to the scallion mixture and cool.
Mix remaining ingredients together and toss with tuna. A drizzle of avocado cream or yuzu makes the final presentation
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