Good quality sashimi is, in my humble opinion, an exquisite dining experience. It’s certainly not for everyone, and ten or so years ago I would have run in horror from such an offering. But faced with some beautiful looking Sashimi grade tuna at my local fishmonger the other day along with an unseasonably warm Winters day, I couldn’t resist.
Keep in mind that measurements regarding the dressing are approximate, taste as you go until you are happy with it.
This would also be great with Sashimi grade Kingfish or Salmon.
- 200 g Sashimi grade tuna
- 100 ml extra virgin olive oil
- Juice of one lime
- 3 to 4 tbsp soy sauce
- 1 tsp sugar
- 1 long green shallot, finely sliced on the diagonal
1. Slice the tuna, slightly on the diagonal, into approximately one centimeter slices. Arrange on a plate so they are slightly overlapping.
2. Combine the oil, lime juice, soy, and sugar in a small bowl. Taste to see if it needs to be adjusted. Drizzle the dressing over the tuna. You may not need all of it.
3. Sprinkle the shallots over the top and let it all marinate for about thirty minutes before serving, to allow the tuna to take on the flavour of the dressing.