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Ingredients
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Tuna Portions
Sauce & Finish
Assembly & Serving
Method
Tuna Portions
- 1
Portion and season
Keep the tuna well chilled until ready to work. Using a very sharp knife, trim the tuna to remove any silverskin or connective tissue. Cut two even portions about 2 oz (total 4 oz / 0.25 lb) each if serving as two pieces of nigiri or two slices for sashimi. Lightly pat the fish dry with paper towel. Sprinkle each piece evenly with a pinch (about 1/8–1/4 tsp total) of kosher salt and a light dusting of freshly ground black pepper. Set aside briefly while you prepare the sauce.
Sauce & Finish
- 2
Make the dressing
In a small bowl combine 2 teaspoons mayonnaise, 1/2 teaspoon light soy sauce, 1/2 teaspoon fresh lemon juice and 1/4 teaspoon sesame oil. Whisk until smooth and homogeneous. Taste and adjust — it should be creamy, slightly tangy and savory.
- 3
Add aromatics
Stir in the thinly sliced scallion and toasted sesame seeds into the dressing. Reserve a small pinch of scallion and sesame seeds to sprinkle on top of the finished pieces for garnish.
Assembly & Serving
- 4
Optional: Prepare rice
If serving the white tuna as nigiri, shape 2 small rice mounds: wet your hands with water mixed with a little rice vinegar to prevent sticking. Take about 2 tablespoons (approx. 1/8 cup) of cooked short-grain sushi rice per piece, press and shape into an oblong mound. Lightly brush or spread a very small dab (about 1/8 tsp) of wasabi onto the top center of each rice mound if desired.
- 5
Top and finish
Place each seasoned tuna portion over the rice mound (for nigiri) or arrange on a serving plate (for sashimi). Spoon about 1/2 teaspoon of the mayonnaise-soy dressing over each piece of tuna. Garnish with the reserved scallion and sesame seeds, and top with microgreens or shiso leaves if using. Add pickled ginger on the side and serve immediately.
- 6
Serving size
Serve 2 pieces per order. Provide soy sauce and additional wasabi on the side if desired.