Smooth, bright blocks of tender raw tuna are topped with a thick potato sauce and garnished with a dusting of green laver. A classic in its native land, this dish has an unusual taste and texture surprise for you.
Cut the fillet into
Lift the pieces of tuna from their marinade and make a small pyramid of blocks on each person’s plate. Pour several spoonfuls of grated potato over the top of each pyramid. Sprinkle a bit of green laver over the very top of each portion, and serve immediately.
© 1986 Elizabeth Andoh. All rights reserved.