Mix the soy sauces together. Mix the tuna with the seaweed, Vidalia onion, cilantro, soy mixture, olive oil, and sesame oil. Season with salt. Serve cold in a martini glass or shallow bowl, garnished with jalapeno and garlic chips.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Seth Raynor