Tuna ceviche, with a twist.

Diced sushi-grade tuna, red onion, tomato and chives tossed with lime juice, Tabasco and a couple dashes of Worcestershire sauce. Definitely different and kind of funky, but oddly enough - it works! Served with water crackers, it's a nice and easy appetizer. 

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Comments

[Fork & Spoon]

Ken,

Yeah, I've seen Worcestershire sauce used in steak tartare, but not with tuna before. Could be more common, but at the very least - it's new to me!

Pickled or marinated red onions have that lovely purple hue after the coloring between the layers leaches out into the liquid, coloring the entire onion. Always a delicious topping on tacos.

[Ken]

Looks good!
Tobasco and Worcestershire sauce -- aren't those also the base components of some other tartar dish?
I've found red onions marinated overnight in lemon/lime juice give off this awesome iridescent purple glow, and takes the raw edge off as well.