Sushi / Sashimi Style
Gingered Tuna Sashimi
1 lb. sushi-grade tuna
A 4-inch piece of daikon radish
A 2-inch piece of fresh peeled ginger
3 tsp. sake wine
1 1/2 Tbsp. mirin (sweet cooking sake)
1/2 cup soy sauce
1 1/2 Tbsp. tamari soy sauce
1/2 tsp. dashi granules
Sauce: Add mirin and sake to small pot. Bring to boil.
Turn off heat, add soy sauce, tamari sauce, and dashi granules. Mix well,
allow to cool to room temperature.
Slice daikon and square-off with sharp fillet knife. Further slice into
as-thin-as-can-be-sliced slices. Stack sliced meat and slice into thin
Toss sliced meat sticks into bowl of ice water to completely separate.
Finely grate ginger, then mound in tiny cone forms on each plate.
Gently wring daikon to dry, then arrange on plate.
Cut tuna into block. Cutting against the grain, slice thin pieces. Use trim
for tartare, below.
Arrange yellowfin slices over daikon and garnish with parsley or finely
Hawaiian Ahi Poke
2 large sashimi grade Ahi tuna steaks (1 1/2 lbs.)
1 shallot, sliced
1/2 cup chopped green onion
3 Tbsp. soy sauce
1 tsp. sesame oil
1 tsp. chili garlic sauce (may substitute 1/2 tsp. wasabi paste and 1 tsp.
1 Tbsp. sesame seeds
Pat fish dry, then cut neatly into 1/2 inch cubes. Place
cubes in bowl.
Add to same bowl shallots, green onion, soy sauce, sesame oil, chili garlic
sauce, and sesame seeds.
Toss all ingredients gently.
Serve immediately or cover and refrigerate.
Salad / Appetizer
Seared Ahi with Mixed Greens and Wasabi
1 6oz. Ahi tuna steak
2 tsp. Asian 5-Spice Powder
1 tsp. Montreal Steak Seasoning
5 oz. mixed baby salad greens
2 radishes, sliced
1/4 cucumber, thinly sliced
1/2 tsp. wasabi paste
1 Tbsp. rice vinegar
1 Tbsp. soy sauce
3 Tbsp. olive oil
Freshly ground black pepper
Coat Ahi steak with 5-spice powder and grill seasoning.
Heat grill pan or griddle over high heat. Spray with cooking spray.
Add steak to pan, sear 2 minutes each side.
Remove tuna from heat. Set aside.
In a medium bowl, combine cucumber, radishes, and greens.
In a small bowl, whisk wasabi, vinegar, and soy sauce. Whisk in oil to
Drizzle dressing over salad and toss to coat.
Slice tuna on an angle and arrange over greens.
Seared and Spiced Tuna Steaks with Balsalmic
1 1/2 lb. center-cut Ahi tuna fillet
1 1/2 tsp. kosher salt
1 tsp. ground coriander
1 tsp. paprika
1/4 tsp. cayenne pepper
1 1/2 Tbsp. coarse black pepper, freshly ground
2 Tbsp. vegetable oil
4 lemon wedges, optional garnish
6 Tbsp. aged balsamic vinegar
1 lemon, juiced
1 garlic clove, peeled, halved
Combine in small saucepan over medium low heat
balsamic vinegar, lemon juice, and garlic. Simmer until mixture reduces by
half. Turn off heat. Reserve sauce. Sauce will thicken as it cools.
Slice tuna fillet into 4 equal-size, rectangular steaks.
Combine salt, coriander, paprika, and cayenne pepper in small bowl.
Sprinkle spice combination over all sides of tuna fillets.
Coat tuna fillet with freshly ground black pepper. Gently press into surface
until it adheres. Do not smash meat.
Place cast-iron skillet over medium-high heat. Add oil and swirl to coat
pan. When wisps of smoke rises from pan, add tuna and sear for 1 minute per
Remove tuna from heat. Cut fillet diagonally into 4-5 slices. Fan slices on
plate. Drizzle lightly with sauce. Garnish with additional lemon.
Grilled Ahi with Honey-Lime Glaze
4 6oz. Ahi tuna fillets
2 limes, juiced
1/4 cup olive oil
1/4 cup honey
2 Tbsp. rice vinegar
1 Tbsp. grated fresh ginger
2 cloves garlic, crushed and minced
salt and freshly ground black pepper to taste
vegetable oil grill
To make glaze, whisk together in bowl whisk lime
juice, olive oil, rice vinegar, garlic, and ginger.
Season tuna sides with salt and pepper to taste. Use one half of the glaze
to cover each side of the tuna. Reserve remaining half.
Marinate 30 minutes in refrigerator.
Add honey to remaining half of glaze. Mix well.
Heat outdoor grill to high. When hot, lightly coat with oil, and add tuna.
Cook 2 minutes. Turn. Brush glaze over cooked side. When finished, transfer
to plate and brush honey lime glaze over remaining side.
Serve immediately with any remaining glaze.