Ahi Tuna Sashimi Recipe

Prep and slice

Pat the ahi tuna block dry with paper towels. Lightly season all sides with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Using a very sharp knife, slice the tuna into thin sashimi pieces (about 1/8"–1/4" thick and 1½"–2" long). Arrange on a chilled plate and keep refrigerated while finishing other components.

Optional quick sear

If you want a faint crust, heat 1 tablespoon neutral oil in a heavy skillet over high heat until shimmering. Quickly sear the edges of the sliced tuna 5–8 seconds per side just to warm the surface, then transfer to the chilled plate. Do not cook through; aim to keep center raw.

Heat 1/2 cup neutral oil in a small heavy-bottomed saucepan over medium-low heat. Add the thinly sliced garlic in a single layer. Fry gently, stirring occasionally, keeping the oil at a gentle bubble — the garlic should turn golden (not brown) in 3–6 minutes. Remove with a slotted spoon to a paper towel-lined plate, sprinkle with 1/4 tsp fine sea salt, and let cool until crisp. Reserve garlic oil for the vinaigrette if desired (strain and cool).

Combine 1/4 cup rice vinegar, 1/4 cup water, 1 tbsp sugar and 1/2 tsp salt in a jar or small bowl. Stir or shake until sugar and salt dissolve. Add 1 cup julienned daikon, press down so pieces are submerged, and let sit at room temperature for at least 15 minutes (up to 1 hour) to quick-pickle. Drain and set aside. Reserve 1 tsp of the pickling liquid to add to the vinaigrette if desired.

Whisk together 2 tsp low-sodium soy sauce, 1 tsp rice vinegar, 1 tsp Dijon mustard, 1/2 tsp sesame oil, 1 tsp neutral oil, 1/2 tsp honey or mirin and 1/8 tsp freshly ground black pepper in a small bowl until emulsified. If you reserved garlic oil or pickling liquid, add 1/2 tsp garlic oil and/or 1 tsp pickling liquid for extra depth. Taste and adjust: a touch more honey if too sharp, or a drop more soy for saltiness.

Arrange sashimi slices on small plates or a shared board in a single layer with slight overlap. Spoon small dots (about 1/2 tsp each) of the soy-mustard vinaigrette over several pieces — avoid drowning the fish; the vinaigrette should accent, not dominate.

Top some slices with a small nest of pickled daikon (about 1 tsp per piece where used). Scatter 2 tsp smoked trout roe across the plate in small clusters so each bite can catch some roe. Sprinkle the cooled crispy garlic over the tuna (about 1/2 tsp per serving) and finish with 2 tbsp thinly sliced green onions and 1/2 tsp toasted sesame seeds.

Add microgreens or cilantro sparingly for color. Serve immediately with lemon or lime wedges on the side for diners who want a touch of citrus.