10 ounces sushi grade No. 1 yellowfin tuna

¼ cup soy caramel (see recipe below)

3 teaspoons lime juice

1 tablespoon sriracha

10-15 large cilantro leaves

1 tablespoon sesame seeds


With a very sharp knife, finely dice the tuna into ½-inch cubes. In a mixing bowl, combine tuna, soy caramel, lime juice and sriracha and carefully fold together until the fish is evenly coated. Finely chiffonade cilantro and gently fold into mixture. Transfer to small bowl or ramekin; garnish with sesame seeds and serve at once.

Soy Caramel

1 cup soy sauce

1/4 cup plus 1 tablespoon brown sugar

1 tablespoon sriracha sauce

3 teaspoons rice wine vinegar

1/4 garlic clove, minced

¼ tablespoon sesame oil

½ teaspoon fish sauce

1/8 cup honey


Combine ingredients in a tall pot and place over medium heat. Whisk ingredients together and bring mixture to a simmer. Stir occasionally until mixture is reduced by one-third. Remove from heat and allow to cool.

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.