Tuna Sashimi
Prep Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 2
Serving Size: 3 oz (85g) tuna per serving
Calories & Macros per Serving: Calories: 100 Fat: 1g Carbs: 0g Protein: 20g
Ingredients:
S6 oz (170g) sashimi-grade tuna fillet (ensure it's labeled for raw consumption)
Soy sauce (optional: add a little sesame oil)
Wasabi (optional)
Pickled ginger (optional)
Freshly grated daikon radish (optional)
Instructions:
Selecting Fresh Tuna: Purchase sashimi-grade tuna from a reputable fish market. Consult with the fishmonger about its freshness and suitability for raw consumption.
Chilling the Tuna: Refrigerate the tuna fillet for at least 1 hour before slicing to firm up the flesh, making it easier to cut thin slices.
Preparation: Use a sharp, non-serrated knife to slice the tuna against the grain into thin, uniform slices. Adjust the thickness based on personal preference.
Arrangement: Arrange the tuna slices on a clean, chilled plate or platter. For a visually appealing presentation, consider overlapping the slices or arranging them in a circular pattern.
Serving: Serve the tuna sashimi with soy sauce for dipping. Optionally, include wasabi, pickled ginger, and freshly grated daikon radish for additional flavor.
Consumption: Consume the tuna sashimi immediately after preparation for the best flavor and texture.
Tips:
Knife Choice: A very sharp, non-serrated knife will ensure clean and smooth slices.
Presentation: Use a chilled plate for serving to maintain freshness.
Pairing: Enjoy with a side of sushi rice or miso soup for a complete meal.