Recipe courtesy of Robert Irvine
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Total:
15 min
Active:
15 min
Yield:
12 hors d'oeuvres servings
Level:
Intermediate

Ingredients

Directions

Cut the raw tuna in tiny cubes. Season, to taste, with alaea. Chop the ogo and add to the tuna along with garlic, scallions, and crushed red pepper. Garnish with inamona or cashews. Toss and serve cold on demitasse spoons or on crackers.

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