Tuna Sashimi Recipe

1. Prep and portion tuna

Pat the sushi-grade tuna dry with paper towels. Trim any sinew and cut into 1/4-inch slices for sashimi (about 12–16 slices from 1/2 lb) or into slightly thicker 1/2-inch pieces if you prefer. Lightly season both sides with 1/4 tsp fine sea salt and the ground black pepper.

2. Optional quick-sear

If you want a contrast of texture, heat 1 tbs neutral oil in a heavy skillet over high heat until just smoking. Sear tuna pieces 6–8 seconds per side for a rare crust (do not cook through). Remove immediately and rest on a wire rack for 1–2 minutes. If serving raw, skip the sear and keep chilled until plating.

3. In a small bowl, whisk together 3 tbs soy sauce, 1 tbs mirin, 1 tsp rice vinegar, 1/2 tsp toasted sesame oil and the grated ginger until combined. Stir in the sliced scallion. Taste and adjust: add an extra 1/2 tsp mirin for sweetness or a few drops of rice vinegar for brightness. Reserve at room temperature.

4. Rehydrate or clean mushrooms and slice to uniform thickness. Heat a small skillet over medium-high heat. Add 1 tbs unsalted butter; when it foams, add the mushrooms in a single layer and allow them to brown undisturbed for 1–2 minutes.

5. Add the minced garlic and sauté another 30–45 seconds until fragrant. Add 1/2 tsp light soy sauce and 1/2 tsp fresh lemon juice; toss to glaze. Finish with 1/2 tsp chopped thyme (or parsley) and 1/8 tsp salt. Remove from heat and let cool slightly before plating.

6. Place 1/4 cup dried wakame in a small bowl and cover with cold water for 5–10 minutes until rehydrated and tender. Drain well and gently squeeze to remove excess water. If using pre-hydrated wakame, measure and drain.

7. In a mixing bowl combine the rehydrated wakame with the julienned cucumber. Toss with 1 tsp rice vinegar, 1/2 tsp sesame oil, 1/4 tsp sugar, a pinch (1/8 tsp) of salt, and 1/2 tsp toasted sesame seeds. Taste and adjust seasoning. Chill briefly or keep at cool room temperature until plating.

8. Whisk together 1/4 cup mayonnaise, 1/2 tsp wasabi paste, 1/2 tsp fresh lime juice, and 1/4 tsp soy sauce until smooth. If too thick, whisk in up to 1/2 tsp water to reach a drizzling consistency. Season with a tiny pinch of salt to taste. Transfer to a squeeze bottle or small bowl for plating.

9. On a chilled serving plate, lay a small mound of wakame salad slightly off-center. Fan the tuna slices neatly next to the wakame (or arrange seared pieces if you seared them). Spoon or arrange the warm wild mushrooms in a small pile beside the tuna so their warmth contrasts with the chilled fish.

10. Drizzle the shoyu soy sauce lightly over the tuna (or serve in a small dipping bowl). Dot or drizzle wasabi aioli sparingly across the plate or alongside the tuna. Garnish with microgreens or thin scallions and a small extra dot of wasabi if desired. Serve immediately with a lemon or lime wedge for optional brightness.

11. Serve size notes: provide small individual spoons/forks or chopsticks. If you seared the tuna, advise guests to eat promptly so contrasts are enjoyed.