While honeymooning, one of our favorite snacks and pre-dinner appetizers to make and eat was thinly sliced pieces of raw tuna — you heard me.
At the beginning of the week, I picked up some fresh ahi grade tuna steaks. It made for such a light, clean and refreshing snack, perfect for the beach — and now that we've been back to reality a for a few weeks, we've put tuna back on the shopping list for a hot summer evening of dining out back.
This is one of those really quick and simple recipes that really just requires top quality ingredients to pull it off right every time. So, let's get to it!
- Fresh ahi grade tuna, very thinly sliced
Sauce or marinade:
- Tablespoon fresh wasabi
- Couple shakes of sesame oil
- 1/4 cup soy sauce*
- Fresh Cilantro, roughly chopped
- Fresh pepper
*No additional salt is needed since the soy sauce provides enough saltiness for flavor.
Make the sauce/marinade by combining fresh wasabi, sesame oil and soy sauce in a bowl. Let sit to combine while moving on to slicing the tuna.
Slice bite size pieces, big enough to grab with a pair of chopsticks, as thinly as you can get them — this is where a quality sharpened knife becomes your new best friend:
Arrange sliced tuna pieces on shallow plate and generously spoon sauce mixture over each:
Finish with fresh cracked pepper and fresh chopped cilantro (notice one of the first appearances of the wedding ring):
I told you this was simple:
The result is a super clean, fresh tuna morsel with a big bite from that wasabi at the end. The tuna must be fresh, but trust me on this one if you're not one for raw fish!