The frozen tuna tataki we sell is sashimi-grade albacore tuna that’s lightly seared, but raw in the middle. To get nice, clean and thin slices of it, cut the tuna before it's completely thawed and still a little firm.
Arrange the rice crackers on a serving plate. Combine the mayonnaise, wasabi and ponzu in a small bowl. Place a tiny spoonful of this mixture in the centre of each cracker.
Top each cracker with two thins of the tuna. Top the tuna with another tiny spoonful of the wasabi-flavoured mayonnaise. Top that mayonnaise with a little of green onion, pickled ginger and toasted sesame seeds. Garnish each bite with a small sprig of pea shoots and serve immediately.
Note 1: Rice crackers come in a range of flavours. The one used in this recipe had flecks of seaweed in them.
Note 2: Ponzu sauce is a flavourful Japanese-style mixture made with such things as citrus, rice vinegar and soy sauce. It goes great with seafood. You’ll find it for sale in our Asian foods aisle.