Each bite transports me to a Paleolithic fantasy land where humans enjoyed wholesome and clean foods straight from the oceans and forests. In this fantasy land, women forage for quail eggs, daikon sprouts and shiso leaves while men hunt and fish for tuna and salmon roe. Nature's abundance keeps Paleolithic humans lean, fit, healthy and happy without the need for modern food processing, preservation and storage technology that makes this dish possible.
Even sans the fried-rice noodles, this dish is probably not Paleo anyway.
Besides, the raw ingredients are the only thing that makes this dish Paleo. The finely diced tuna probably contains a bit of soy sauce for flavoring, and soy sauce contains processed soy and gluten, definite no-nos in Paleo diet world. And a hint of dairy may lurk in the tartare mix to add flavor and heighten the creamy richness for more deliciousness.
Every bite in this dish makes me truly grateful for the luxuries of modernity. Food preservation technologies such as flash-freezing and refrigeration make eating raw fish and roe possible in the Midwest, thousands of miles away from the nearest ocean. And let us not forget the various and wonderful food preparation and cooking techniques that humans developed in the hundreds of thousands of years since humans first appeared on the Paleolithic scene.
That human creativity brings together different ingredients like tuna, salmon roe and quail eggs for a distinctively modern epicurean experience that our Paleolithic ancestors could only dream about.