Red Tuna Sashimi Recipe

Inspired by Boho Club Restaurant

Time20m

Serves2

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

1/2 lb fresh sushi-grade ahi tuna (sashimi grade)

1 tsp sea salt

2 tbs white sesame seeds

1 tbs black sesame seeds

1 tsp neutral oil (grapeseed or vegetable), for brushing

Accompaniments & Garnish

1/2 cup daikon radish, julienned or shredded

1/4 cup microgreens or mitsuba (optional)

1 tsp fresh chive, thinly sliced

2 tbs pickled ginger (gari)

Dipping Sauces

3 tbs soy sauce (low-sodium preferred)

1 tbs Mirin

1 tsp Rice vinegar

1/2 tsp Toasted sesame oil

1/2 tsp fresh lemon juice

1/2 tsp Real wasabi (it makes a difference)

Optional Heat & Citrus

1/4 tsp toasted shichimi togarashi or crushed chili flakes

1/2 tsp yuzu or lemon zest

Method

Sashimi

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.

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).

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

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

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.

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

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.