Cod Fish Cakes with Spicy Mayo

Ingredients:

• ½ lb fresh sushi-grade tuna
• 1 lemon zested and juiced
• 2 tablespoons extra virgin olive oil
• coarse flaky sea salt to taste
• 1 pinch red pepper flakes to taste
• 1 tablespoon Castelvetrano olives pitted and finely chopped
• 1 tablespoon pistachios shelled and chopped
• 1 tablespoon fresh basil finely minced

Instructions:

1. Using a very sharp knife, slice the tuna against the grain, as thinly as you can, about ¼ – ⅛ inch thick. Try to make the slices as consistent in size as possible.
2. Arrange the tuna on chilled plates in a single layer. Drizzle with lemon juice, then season all over with sea salt and red chili flakes.
3. Sprinkle the tuna with olives, pistachios and lemon zest, then drizzle with extra virgin olive oil.
4. Finish with Fresh basil on top, then serve immediately.