From the NM's Wide World of Forks article in the July 2016 issue.
Spicy Ahi (Tuna) Salad
Shohko Café doesn’t share its recipes. However, Ayame Fukuda smilingly gave me her blessing to create my own salad based on theirs. Make the dressing ahead if you wish, but don’t cut the tuna or assemble until shortly before you plan to serve the salad. You can find high-quality tuna in seafood markets, including the counter at Whole Foods. Some worthy salad additions are a sprinkling of toasted sesame seeds, cilantro leaves, chopped cucumber, or chopped avocado.
1 pound very sashimi-grade tuna, well chilled, cut in 1⁄2-inch cubes
Approximately 1⁄2 pound mixed salad greens
3 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon sriracha hot sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar or fresh lemon juice
Pinch of sugar
In a small bowl, whisk together the salad dressing. Toss 2 tablespoons of the dressing with the tuna cubes. Toss the rest with the salad greens. Plate the greens immediately and scatter the tuna cubes over each. Serve right away.