Negitoro Recipe

Time20m

Serves2

fatty bluefin tuna, charred negi, truffle oil

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Ingredients

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1
Prepare the Tuna
Using a sharp knife, carefully dice the fatty bluefin tuna into small cubes, approximately 1 cm in size. Place in a bowl.
2
Char the Negi
Using a grill or a skillet, char the negi stalks over medium-high heat until they are nicely charred and tender. This should take about 3-5 minutes. Remove from heat and chop finely.
3
Combine Ingredients
Add the finely chopped charred negi to the bowl of diced tuna. Drizzle with truffle oil and soy sauce. Mix gently to combine, being careful not to mash the tuna.
4
Serve
Spoon the negitoro mixture onto a serving plate. Serve with wasabi on the side and enjoy with rice or as a topping for sushi.