- 1 tuna log (roughly 1" X 2" X 2 1/2")
- 1 hamachi log (roughly 1" X 2" X 2 1/2")
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 1 teaspoon toasted sesame seeds
- 1 teaspoon coarse sea salt
- 1 teaspoon togarishi (available only in Japanese market or omit)
- 1 teaspoon fresh lemon juice
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 handful opal basil leaves
- 1 handful mint leaves
- 1 handful cilantro
- 1 handful scallions
- Slice the tuna and hamachi logs into 1/4 inch "squares."
- Mix together garlic, ginger, sesame seeds, sea salt, togarishi, lemon juice, soy sauce, and sesame oil. Pour mixture of over the fish. This marinade provides the raw fish its flavor.
- Each serving uses approxitely nine fish squares. Arranged these squares in a checkerboard pattern, by color, on each plate.
- Garnish with a very fine chiffonade of opal basil leaves, mint leaves, cilantro, and scallions.
- At Clio, this dish is served with a portion of spicy tuna tartare spooned into a vertical "tube" made of crisp spring roll skin. At home, you may choose to mound tartare atop this dish.
- Finely chop 4 ounces of raw tuna and mix with chopped chives, salt, pepper, extra virgin olive oil, and a dash of Tabasco sauce.