This recipe is from Michael Mina: The Cookbook.
1 tbsp lemon juice
1/2 cup cold water
1/2 firm bosco or barlett pear, finely diced and peeled
1/2 small orange scotch bonnet pepper, halved lengthwise
1/2 small green jalapeno, halved lengthwise
1/4 cup sesame oil
1 pound sushi grade tuna, cut into 1/4 inch dice
2 tbsp pine nuts, lightly toasted
2 cloves garlic, minced
1 tsp kosher salt
dust of white pepper
dust of chili powder
1/4 cup mint leaves, chiffonade
4 quail eggs
8 slices white bread, lightly toasted, crusts removed
Mix the lemon juice and water in small bowl. Add pear and soak 15 minutes.
Scrape seeds and membrances from chlies into small pan. Add sesame oil and cook 2 minutes on low heat. Strain with fine mesh strainer. Set aside to cool.
Get all ingredients together and separate into four portions.
Mince seeded chilis and mix three colors together. Drain pears.
Set a ring mold in the center of a plate. Spoon in 1/4 of the tuna. Press down with spoon to hold tuna together. Make small indentation with your finger (to hold the quail egg). Remove ring.
Working clockwise around tuna, add a quarter of pine nuts at 3 o’clock, garlic at 5 o’clock, chiles at 8 o’clock and pears at 9 oclock. Do this with all four tuna portions. Sprinkle tun a with salt, peper, chile powder and mint. Drizzle sesame chili oil around aech.
Crack a quail egg. Separate and discard white. Add quail egg on top of tuna. Serve with toast.
They suggest mixing everything together, tableside, and remolding mixture into a shape. Yeah, we just ate it.