Spicy Tuna Mix
3 oz. sashimi-grade ahi, chopped
2 T. Masago Aioli (recipe follows)
1 tsp. smelt roe (masago)
1/8 tsp. sambal (Indonesian chile paste)
1 tsp. finely chopped green onion
1/8 tsp. sesame oil
Pinch cayenne pepper
Combine all ingredients and mix well. Refrigerate. May be made a day ahead. Makes 3 cups.
Masago Aioli
1 c. mayonnaise
3 T. smelt roe (masago)
1 tsp. finely chopped garlic
Combine all ingredients. May be refrigerated up to 1 week. Makes 1 cup.
My sister-in-law Susan made this for us when we were visiting one weekend. It was really good. We have since made this a few times for my side of the family and it has always gotten a great reception. No one wants the recipe, they just want us to keep on making it!
Source: http://starbulletin.com/2003/12/24/features/story1.html