Thanks to a Johnson & Wales Culinary Student for this dish.
From presentation to flavor, to color and texture, this dish just takes minutes to make.
Tuna 2 pounds
Olive oil ¼ cup
Lime, zest grated 1 each
Lime, juice, freshly squeezed ¼ cup
Horseradish, fresh grated 2 ½ teaspoons
Hot red pepper sauce 2 tablespoons
Kosher salt 2 ½ tablespoons
Black pepper, freshly ground 1 ½ tablespoons
Scallions, white and green parts, minced As needed
Jalapeno pepper, seeds removed, minced 2 tablespoons
Capers 1 tablespoon
Pine nuts, toasted 1 ½ tablespoon
This dish can be executed à la minute.
Keep all the seasonings separate and mix with the tuna to order.