Ahi Tuna Sashimi Recipe

Inspired by Cotton Row

Time30m

Serves2

white miso glaze, avocado, daikon radish, padrón chili, crispy garlic

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Ingredients

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Sashimi Ingredients

8 oz Ahi tuna (sashimi-grade)

2 tbs white miso paste

1 medium Avocado

1 medium Daikon radish

4 pieces Padrón chili peppers

2 cloves Garlic

2 tbs Tuscany sunflower oil

1 tbs Aged soy sauce

1 tsp Toasted sesame oil

to taste Celtic sea salt

to taste black pepper

Method

Preparation Instructions

Prepare the Miso Glaze

In a small bowl, mix the white miso paste, soy sauce, and sesame oil until smooth. Set aside.

Prepare the Garlic

Finely slice the garlic cloves. Heat vegetable oil in a small pan over medium heat and fry the garlic slices until golden and crispy. Remove and drain on paper towels.

Slice the Ahi Tuna

Using a sharp knife, slice the Ahi tuna into thin sashimi-style pieces. Arrange them on a serving plate.

Prepare the Avocado and Daikon

Slice the avocado into thin wedges and the daikon radish into thin rounds or matchsticks.

Sauté the Padrón Peppers

In the same pan used for garlic, sauté the padrón chili peppers for about 2-3 minutes until they are blistered and slightly charred.

Assemble the Dish

Drizzle the miso glaze over the sliced Ahi tuna. Arrange the avocado, daikon, and sautéed padrón peppers around the tuna. Sprinkle crispy garlic on top and season with salt and black pepper to taste.