(Makes 1qt or enough for 3 appetizer portions)

½ lb. Ahi Tuna (Fresh sashimi grade), cut into small dice about ¼" by a ¼" cubes

1 sheet Korean Nori (Specifically the seasoned and toasted) and cut into a chiffonade

1 granny smith apple, peeled and cut into very fine cubes , then seasoned with a wedge of lemon juice.

3 Tbsp. pine nuts, toasted

1 Fresno Chile, or red jalapeno, deseeded and deveined and cut into very fine cubes

3 quail eggs (section the top of the egg with a serrated knife. Remove the egg gently into the palm of your hand. Remove as much white as possible and place back into the shell ever so slightly. Place ½ tsp. of olive oil to cover the egg yolk).

1 Tbsp. micro-cilantro, or regular cilantro (reserve a few leaves for garnish)

For the vinaigrette:

2 T Marukome Shoyu Koji

1 t ginger, minced

½ t wasabi oil

1 cup olive oil

• 1. To make the vinaigrette: In a mixing bowl, add Shoyu Koji and ginger. In a slow stream whisk in wasabi oil and olive oil to form an emulsion.
• 2. To assemble the dish (1 portion): Mix everything together, except the quail eggs, and taste. Tuna should be well seasoned by the vinaigrette, as well as moist. Place a cylindrical mold in a soup bowl, add a third of the tuna mixture in the mold. Pack the tuna down so it is tight by not smashed. Remove the mold. Gently place a quail egg on top of the tuna. Sprinkle with the reserved cilantro leaves, togarashi (as option), and olive oil. Serve with either crostini, crackers, or for an added depth of flavor grilled sourdough.

※Recipe Courtesy of Executive Chef John-Carlos Kuramoto.