2 egg yolks
1/2 oz grated fresh ginger
1 clove garlic, minced
1/2 oz Japanese hot mustard
1 oz mirin
1 oz soy sauce
4 oz rice vinegar
6 oz peanut oil
2 oz sesame oil
24 oz sashimi-grade tuna, diced into 1/4-inch pieces
4 shallots, chopped
salt and pepper
4 oz chopped chives
Blend the egg yolks, ginger and mustard with the garlic, soy sauce and mirin in a food processor. Add in the vinegar. Slowly pour in the peanut oil and sesame oil and continue to mix.
Separately, mix the tuna pieces and shallots, adding salt and pepper if desired. Coat the tuna chucks with liquid mix, draining off any excess. Garnish tuna with chopped chives and serve with decrusted bread triangles or water crackers.
Serves eight as a starter and can also be an hors d'oeuvres.