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Tuna Sashimi

Tuna Sashimi

Japanese
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21 minutes
4 people
Easy≤30 min & ≤6 steps

21 min · 5 steps

Easy: ≤30 min and ≤6 steps

140 kcalper person
Protein 24g
Carbs 2g
Fats 3g

About this dish

Sashimi-grade tuna loin sliced into deep red pieces and served simply with shredded daikon, pickled ginger and soy sauce for dipping. Clean, cold and completely unadorned.

Allergy Info

Gluten, Soya, Fish

Diet Info

Pescatarian

Ingredients

Fresh Produce

  • Daikonshredded100 g

Fish & Seafood

  • Fresh tuna loinsashimi-grade, previously frozen300 g

Tins & Jars

  • Pickled ginger20 g

Spices & Seasonings

  • Wasabi paste10 g

Oils & Condiments

  • Soy sauce30 ml

Utensils

  • Chopping board
  • Sharp knife

Method

1

Shred the daikon finely into thin threads using a sharp knife or mandoline.

Approx. 6 minutes
2

Pat the tuna loin dry with kitchen paper.

Approx. 2 minutes
3

Using a sharp knife, slice the tuna on a slight angle into 5mm-thick pieces, wiping the blade clean between cuts.

Approx. 8 minutes
4

Arrange the shredded daikon on a serving plate and lay the tuna slices on top.

Approx. 3 minutes
5

Place a small mound of wasabi paste and a little pickled ginger alongside the tuna, and serve with a small bowl of soy sauce for dipping.

Approx. 2 minutes

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