| 4 oz Ahi tuna finely diced | | 2 dsh Hot pepper sauce | | 1 tbl Finely-chopped chives | | 1 tsp Olive oil | | Salt to taste | | Freshly-ground black pepper to taste | | 4 oz Wasabi tobiko | | 2 oz Osetra caviar | | 1 tbl Unsweetened whipped cream per serving | | Wasabi Tobiko Vinaigrette see * Note |
| | In a chilled bowl, mix tuna , hot pepper sauce , chives , olive oil, salt and pepper together. Using a PVC mold or empty can, build a parfait alternating layers with tuna and tobiko, then tuna and caviar . Top with whipped cream and garnish with chive points. Drizzle plate with Wasabi Tobiko Vinaigrette . | | This recipe yields 4 servings. |
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