Tuna Crudo With Pistachios And Pistachio Oil by Tony Mantuano

4 servings.

6 ounces Sushi-quality tuna, finely diced
3 tablespoons Pistachio oil, plus extra for drizzling
1/8 teaspoon Hot paprika
1/4 teaspoon Sea salt
1/4 cup Pistachios, shelled, finely chopped 


Combine tuna with the pistachio oil, paprika and salt in a bowl. Mix well.
Lightly oil a ring mold 2 inches tall and 2 inches wide and place in center of one of four plates.Spoon in 1/4 of the tuna mixture, then top with 1 tablespoon of the chopped pistachios.Push down gently to pack layers. Carefully remove ring mold, keeping layers intact.
Drizzle with additional pistachio oil and serve.