Blue Fin Tuna Sashimi Recipe
shishito kosho, soy lime vinaigrette, puff buckwheat
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Ingredients
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Sashimi
Shishito Kosho
Soy Lime Vinaigrette
Puffed Buckwheat
Method
Preparation
- 1
Prepare the Sashimi
Thinly slice the bluefin tuna into sashimi pieces and arrange them on a serving plate.
- 2
Make Shishito Kosho
In a food processor, combine shishito peppers, green chili, garlic, and salt. Blend until smooth. Adjust seasoning to taste.
- 3
Prepare Soy Lime Vinaigrette
In a small bowl, whisk together soy sauce, lime juice, and sesame oil until well combined.
- 4
Puff the Buckwheat
In a saucepan, bring water to a boil. Add buckwheat and cook for 10 minutes until tender. Drain and let it cool. In a hot pan, add the cooked buckwheat and fry until it puffs up.
Assembly
- 5
Plate the Dish
On a serving plate, arrange the tuna sashimi slices, drizzle with soy lime vinaigrette, and add dollops of shishito kosho. Sprinkle puffed buckwheat over the top for crunch.
