Premium Southern Bluefin Tuna
Bluefin Tuna connoisseur Carl Semmler shares his spicy Bluefin Sashimi recipe.
Quick, easy and delicious!
1 Remove any blood meat - called the blood line - within the tuna piece. The blood line is the very dark red (almost black) meat that you will see on the edge of the tuna.
2 Using a very sharp knife, cut any dark meat away from the rest of the tuna and discard.
3 Cut the remaining tuna into 2cm x 4cm pieces, as long as the piece allows. Try to get them as uniform as possible without having too much waste.
4 Once you have the pieces, you are able to slice them into sashimi pieces. Each slice should be 5mm thick and as uniform as possible.
5 Place sashimi pieces in a bowl with sriracha, kimchi juice, shichimi pepper, sesame oil, spring onion and sesame seeds.
6 Mix well, ensuring all sides of sashimi are coated.
7 Serve on top of steamed rice or crusty bread.
8 If you are not serving immediately, place in the fridge, well covered.
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