| 4 tbl pickled ginger (gari shoga ) chopped (available in Asian | | markets, usually in the refrigerated section) | | 4 tbl green onion, chopped | | 4 tbl cilantro, chopped | | 2 tbl sesame seeds, toasted | | 4 tbl lemon juice | | 4 tbl soy sauce | | Pinch of white pepper | | 4 tbl cream | | 6 tbl raw tuna (sushi quality), finely diced |
| | Mix all but last 2 ingredients together. Can be stored up to 1 week. Just before serving, whip the cream and fold it and the tuna into the mixture. |
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