A spicy negitoro seasoned with gochujang and spices. It's great as a drinking appetizer with sake!
I bought a lot of tuna offcuts (near the spine) at the fishmonger, so I wanted to come up with a recipe that was a bit different.
In order to take the edge off the green onion and to preserve its umami flavor, marinate it with the fish instead of sprinkling on top when serving.
Enjoy Japanese food around the world.