The Terrace at Koele Lodge, a beautiful Four Seasons resort on the remote island of Lana'i, is an American's dream version of a British hunting lodge, serves this excellent riff on a tuna tartare appetizer that is also easy to make. If you cannot find wasabi tobiko, flying fish roe laced with wasabi, use regular tobiko mixed with a spoonful of wasabi or omit altogether. Ring moulds are often used in professional kitchens, but you can use a tall, round cookie cutter to shape the tuna, too.
Use the best, freshest tuna you can find. Look for a centre-cut piece as it has less sinew. This should be made an hour before serving. If you have leftovers, fry some little tuna meatballs.
To crack pepper, place in a plastic bag and bash it with a rolling pin or the back of a pot. Serve this with rice and pea sprouts.
This sensual dish of rare tuna is mixed with avocado and a scented dressing topped with nori chips. The chips are better than any potato chips you will ever have.