Maguro (tuna) Recipe

Name: Basmati's Asian Cuisines MAGURO (TUNA) Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 12 oz sushi-grade ahi tuna (maguro); 0.5 unit fresh lemon; 0.25 cups pickled ginger; 2 tsp wasabi paste; 2 tbsp scallions (thinly sliced); 0.25 cups microgreens or shiso leaves (optional); 0.25 cups low-sodium soy sauce; 1 tbsp mirin; 1 tsp rice vinegar; 0.5 tsp toasted sesame oil; 1 tsp fresh grated ginger; 1 tsp thinly sliced jalapeño (optional); 1 tsp sesame seeds (toasted); 1 cup steamed sushi rice or daikon radish slices (optional base); 2 sheets nori strips (optional); 0.25 cups soy sauce (extra, for individual dipping)

Inspired by Basmati's Asian Cuisine

Time20m

Serves4

Make Maguro (tuna) Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Maguro (Tuna) Slices & Garnishes

12 oz sushi-grade ahi tuna (maguro)

1/2 unit fresh lemon

1/4 cups pickled ginger

2 tsp Real wasabi (it makes a difference)

2 tbsp scallions (thinly sliced)

1/4 cups microgreens or shiso leaves (optional)

Dipping Sauce (Soy-Sesame)

1/4 cups low-sodium soy sauce

1 tbsp Mirin

1 tsp Rice vinegar

1/2 tsp toasted sesame oil

1 tsp fresh grated ginger

1 tsp thinly sliced jalapeño (optional)

1 tsp sesame seeds (toasted)

Accompaniments & Serving

1 cup steamed sushi rice or daikon radish slices (optional base)

2 sheets nori strips (optional)

1/4 cups soy sauce (extra, for individual dipping)

Method

Maguro (Tuna) Slices & Garnishes

Chill and prep

Keep the sushi-grade tuna chilled until ready. Place a sharp, wet slicer or chef's knife on a damp towel to prevent slipping. Pat the tuna dry with paper towels and trim any sinew or discolored edges.

Slice the tuna

Holding the knife at a slight angle, slice the tuna across the grain into 12 even pieces about 1/4"–1/2" thick and 2"–3" long. Use a single smooth stroke for each slice; avoid sawing. Transfer slices to a chilled plate, spacing them slightly apart.

Finish with citrus and garnish

Lightly squeeze the juice of 1/2 lemon over the tuna slices (about 1/2 teaspoon per slice in total) to brighten flavor—don't soak. Sprinkle the thinly sliced scallions and toasted sesame seeds over the slices. Add small dollops of wasabi beside or atop some slices and arrange pickled ginger and microgreens or shiso leaves on the plate.

Dipping Sauce (Soy-Sesame)

In a small bowl, combine 1/4 cup low-sodium soy sauce, 1 tablespoon mirin, 1 teaspoon rice vinegar, 1/2 teaspoon toasted sesame oil, and 1 teaspoon freshly grated ginger. Stir until blended. If using jalapeño, add 1 teaspoon thinly sliced jalapeño to the mixture. Taste and adjust: add up to 1/2 teaspoon more mirin for sweetness or a pinch of vinegar for brightness. Sprinkle toasted sesame seeds into the sauce and mix gently.

Transfer the sauce to a small dipping bowl. Keep extra soy sauce available for guests who prefer plain soy dipping.

Accompaniments & Plating

If serving on sushi rice: Wet your hands with water, press small oval portions (about 2 tablespoons each) of steamed sushi rice, or use prepared nigiri rice, and place a tuna slice atop each rice mound to make maguro nigiri. Alternatively, serve slices directly on a chilled plate lined with daikon radish slices or nori strips for a sashimi-style presentation.

Arrange the tuna slices attractively with pickled ginger and wasabi on the side and the soy-sesame dipping sauce nearby. Garnish with microgreens or shiso leaves and an extra sprinkle of scallions. Serve immediately while the tuna is cold and fresh.