Fresh jalapeños, scallions, sea salt and a touch of sesame oil is sandwiched between layers of pole-caught ahi tuna (1/4-inch dice) combined with olive oil, fresh grapefruit juice, sea salt, black pepper and freshly-ground coriander.
The dish is plated with fresh Texas grapefruit pieces tossed with raw coconut aminos (think soy-free soy sauce), mirin and cilantro. Toasted hemp seeds top the raw tuna..
When eating raw tuna, take care to ensure that it is exceedingly fresh and that you keep it well chilled at all times. I cut the tuna into steaks and place them in the freezer just until they begin to firm up, then dice, season and serve as quickly as possible.
Please don’t use any threatened species of tuna or those caught in an environmentally destructive manner!