Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
15 min
Prep:
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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Nori-Cured Ahi Tuna on Bamboo Spoon

Recipe courtesy of Robert Irvine

Rock Salt Crusted Ahi Tuna in Orange Coconut Glaze

Recipe courtesy of Robert Irvine

Tako Poke

Recipe courtesy of Robert Irvine

Tuna Burger

Recipe courtesy of Robert Irvine

Tuna Tartare

Recipe courtesy of Robert Irvine

Marinated Tuna

Recipe courtesy of Michael Symon

Tuna Quesadilla

Recipe courtesy of Robert Irvine

Fruity Tuna and Halibut

Recipe courtesy of Robert Irvine

Salt-Crusted Tuna

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories