Ahi Tuna Sashimi Recipe
Make Ahi Tuna Sashimi Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sashimi
Accompaniments & Garnishes
Optional Marinade / Dressing
Method
Sashimi
- 1
Inspect and pat dry
Remove the ahi tuna from the refrigerator 10–15 minutes before slicing to take the chill off. Pat the fish dry thoroughly with paper towels to remove any excess moisture—this helps achieve clean slices.
- 2
Trim and portion
Place the tuna on a clean cutting board. Trim away any connective tissue, bloodline, or uneven edges so you have a neat rectangular block. If your piece is larger than desired, cut into portions (for example two 7-oz pieces) to make slicing easier.
- 3
Season
Lightly brush the exterior of the tuna with the neutral oil (about 1 tablespoon). Sprinkle the surface evenly with kosher salt (1 tsp) and freshly ground black pepper (1/2 tsp). The oil helps the seasoning adhere and gives a subtle sheen.
- 4
Slice sashimi
Using a very sharp, long-bladed knife (sashimi or fillet knife) held at a slight angle, slice the tuna into thin, uniform pieces about 1/4-inch (6 mm) thick. Make smooth, single-stroke cuts — avoid a sawing motion. For classic sashimi presentation, slice across the grain. Arrange slices slightly overlapping on chilled plates.
Accompaniments & Garnishes
- 5
Prepare dipping sauce
In a small bowl combine 1/2 cup soy sauce (or tamari) with 1 teaspoon toasted sesame oil. Stir to combine. Pour into individual small dipping bowls or one communal dish.
- 6
Wasabi and pickled ginger
Place 1 teaspoon wasabi paste and 2 tablespoons pickled ginger on the serving platter or in small ramekins so diners can add to taste.
- 7
Garnish
Sprinkle the arranged tuna slices with thinly sliced scallions (2 tbsp) and 1 teaspoon toasted sesame seeds. Add microgreens or shiso leaves (1/4 cup) around the sashimi for color and aroma. Place lemon or lime wedges (4) on the plate for optional brightening.
Optional Marinade / Dressing
- 8
Make quick dressing (optional)
If you prefer a lightly dressed sashimi, whisk together 1 tablespoon rice vinegar, 1 tablespoon mirin, 1/2 teaspoon grated fresh ginger, 1/2 teaspoon sesame oil and 1/2 teaspoon chili oil or chili crunch (optional) in a small bowl. Drizzle very lightly over the arranged tuna (no more than 1 teaspoon per serving) or serve on the side. Do not marinate overnight—tuna sashimi should be dressed shortly before serving.