Red Tuna Sashimi Recipe
Make Red Tuna Sashimi 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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Sashimi
Accompaniments & Garnish
Dipping Sauces
Optional Heat & Citrus
Method
Sashimi
- 1
Prepare the fish
Keep the tuna well chilled until ready to slice. Pat the fillet dry with paper towels. Trim away any bloodline or sinew with a sharp knife to leave a clean, even block.
- 2
Season and seed
Lightly brush the exterior of the tuna with 1 teaspoon neutral oil to help seeds adhere. Season all over with 1 teaspoon sea salt. Spread white and black sesame seeds on a small plate and press the sides of the tuna lightly into the seeds so an even coating forms on two opposite faces (you can coat all faces if you prefer).
- 3
Slice sashimi
Using a very sharp, long knife (preferably a sashimi or yanagiba knife), slice the tuna into 1/4-inch (about 6 mm) thick slices. Make clean single-stroke cuts, angling the blade slightly to produce elongated pieces. Wipe the knife between cuts to maintain clean edges.
Accompaniments & Garnish
- 4
Arrange 3–4 slices of tuna per portion on chilled plates over a small bed of julienned daikon. Place a small mound of pickled ginger to one side. Scatter microgreens or mitsuba and a few slivers of fresh chive over the fish for color and brightness.
Dipping Sauces
- 5
Make soy-mirin dip
In a small bowl combine 3 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil and 1/2 teaspoon fresh lemon juice. Stir to combine. Taste and adjust: add a pinch more mirin for sweetness or a few drops of rice vinegar for brightness.
- 6
Wasabi
Place 1/2 teaspoon wasabi paste on the side of the plate or in a very small dish for the diner to mix into their soy dip or use sparingly on the tuna.
Finish & Serve
- 7
Optional: sprinkle 1/4 teaspoon toasted shichimi or crushed chili flakes over the slices for heat and 1/2 teaspoon yuzu or lemon zest for citrus aroma. Serve immediately so the fish remains chilled and fresh. Provide small dipping bowls of the soy-mirin sauce and wasabi on the side.