Ingredients

4 ounces sushi-grade tuna, cut into 1/4-inch dice
1 teaspoon sesame oil
Kosher salt
2 ounces creme fraiche
1/2 teaspoon Thai Sri Racha
1/2 teaspoon tamari or soy sauce
1 teaspoon finely sliced scallion
Roasted white and black sesame seeds, for garnish
1 fried gyoza or wonton skin
1/2 teaspoon pickled julienne ginger
1/2 teaspoon wasabi infused flying fish roe

Directions

Combine tuna with

sesame oil and kosher salt, to taste. Set aside. Mix creme fraiche with Sri Racha and
kosher salt, to taste. Place creme fraiche mixture in the bottom of a 6-ounce martini
glass. Put seasoned tuna on top of creme fraiche. Drizzle soy sauce on top of the tuna.
Sprinkle scallions and sesame seeds on top of the tuna. Gently place the fried gyoza or
wonton skin on top of tuna. On either side of the skin, place julienned ginger and wasabi
infused fish roe.

Directions

This recipe was provided by professional
chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs
have not tested this recipe, in the proportions indicated, and therefore, we cannot make
any representation as to the results.