Yuujiro,
After years of avoiding "spicy tuna" because I expected to be like my first few experiences (mayo + Sriracha + tuna leftovers) I had some this weekend that was very good. Splitting a dish with a friend who is addicted to spicy tuna, this version had no trace of mayo and I didn't notice any sriracha if it was there. (Credit to my buddy Tsubasa at Jinbeh for his Ahi Tower, if he's reading this!)
So what do you combine for yours?
No need to reveal too much by giving the proportions - a chef must not give away all.
