You can't tuna fish, but this delicious tartare recipe will get your taste buds singing with joy. The presentation is dazzling; the flavors are daring.
1 4-oz. tuna filet, minced
Mix tuna, green onion and pine nuts. Place half the tuna mixture in a cylindrical mold (such as a ramekin or empty tomato paste can with both ends removed), then half the avocado slices, then the remaining tuna mixture. Press down to seat firmly in mold. Remove the mold and top tower with roe. Stripe empty area of plate with chili paste, mayonnaise and molasses; run a chopstick through the stripes to create a ribbon design. Garnish with remaining avocado slices.