tuna tartare Recipe

16 ounces of sushi/sashimi quality tuna
6 tbls of japanese mayonnaise (kewpie)
6 tsps of sushi vinegar
3 cloves of garlic crushed
pinch of salt
fresh cracked pepper
pinch of togarashi (japanese 7 spice)
capers
2 tsps powered wasabi

Before working with the ingredients, place a plate into the freezer.

In a bowl, put sushi vinegar and crushed garlic together and let sit for about 30 minutes.
After the sushi vinegar and crushed garlic have been together, strain the garlic from the vinegar. Now you have a garlicky vinegar.
In the same bowl put the mayonnaise, garlicky vinegar, wasabi and salt and mix.

Cut tuna into thin slices about 1 1/2 inches in length.
Remove plate from freezer and arrange the tuna onto plate in a flower pattern making sure the tuna pieces does not touch one another.
Place plate with tuna back into freezer for about 15 minutes.

Remove plate from freezer and drizzle the sauce over the tuna and crack some fresh pepper over it and spread the pinch of togarashi and finish with capers generously.