1 lb. sashimi-quality tuna fillet, cut into ¼-inch dice (preferably bigeye or yellowfin)
¼ cup finely minced red onion
1 ½ Tbs. minced green or red jalapeño chili, seeded if desired
2 Tbs. finely minced green onion, white and light green portions
2 tsp. grated lemon zest
¼ cup olive oil
3 tbs. Asian sesame oil
Kosher or sea salt and coarse ground pepper, to taste
1 lemon, quartered
In a bowl, carefully and gently combine the tuna, red onion, chili, green onion, lemon zest, olive oil and sesame oil. Season generously with salt and pepper.
Mound the tuna mixture on individual plates and serve immediately with lemon wedges.
image courtesy: William Sonoma