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* Note: Make sure to order sushi-quality tuna in advance at your fish store. Cut tuna into 1/4-inch dice, and roughly chop until tuna holds together. In a medium bowl, combine tuna, sesame oil, soy sauce, vinegar, and chives. Season with salt and pepper. Cover, and refrigerate until serving, up to 1 hour. When ready to serve, slice radishes with a mandolin. Using a 1-inch cookie cutter as a mold, press 1 heaping teaspoon of tartare mixture onto a radish disk, forming a cylinder. Garnish each with two-inch pieces of chives. Repeat with remaining tartare and radishes. Makes about 3 dozen. Recipe Source: Martha Stewart Living -
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