- Dice Tombo Tuna into 1/4 inch pieces and place in a bowl in the refrigerator until ready to serve.
- In a medium bowl mash the black garlic with half of the rice wine vinegar.
- Combine the canola oil, sesame oil, soy sauce, remaining rice vinegar, fish sauce, and grated ginger.
- Whisk dressing and adjust with salt and pepper to taste.
- Use half the dressing to marinate the tuna, use the remaining dressing to toss the radish mini sticks, scallions, and cilantro.
- Place a spoonful of marinated tuna on each square of nori, top with the Radish salad and repeat until all tuna and salad is served.
- Sprinkle the tacos with the toasted sesame seeds and serve immediately.
Recipe by Chef Todd Fisher