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Makes about 30
1.5 pounds of best-quality, sashimi-grade tuna
1/3 cup soy sauce
1/4 cup Japanese rice vinegar
3 tablespoons sesame oil
1.5 tablespoons sake
1.5 tablespoons sugar
1/3 cup cilantro, chopped
2-3 packages of plain pita bread
vegetable oil for frying
1. Create the sauce by combining the soy, vinegar, sesame oil, sake and sugar. Can be made a day ahead and stored in the fridge.
2. Cut the pita into bite-size triangles or use a cookie cutter to cut into rounds. Heat 2-3 tablespoons of vegetable oil in a frying pan over medium-high heat. When oil is hot quickly fry the pita bread pieces in a single layer on both sides (you'll need to do this in several batches, adding more oil as necessary). Drain on paper towels. May be made a day ahead; seal in a ziplock when cool.
3. When ready to serve, prepare the tuna by removing any dark colored areas and then cut into small cubes. Mix tuna with the sauce and the cilantro. If pita was made ahead, you may need to re-crisp them in a 350 degree oven. Place a small mound of the tuna mixture on each pita and serve.
The tuna is also good served over radish sprouts or arugula salad.