You can fill your holiday weekend with fresh seafood (a fitting send-off to summer before back-to-school season is in full swing) with this refreshing tuna sashimi recipe from Clink‘s Daniel Kenney. The talented cooker from The Liberty Hotel’s signature restaurant shares his accessible and super flavorful version of the classic. Bust it out over Labor Day or keep it on hand for a steamy September evening or a quick weeknight dinner.
- 1 pound sashimi grade yellow fin tuna
- 1 English cucumber
- 1/2 cup low sodium soy sauce
- 1/4 cup sesame oil
- 1/4 cup black sesame seeds
- 2 teaspoons sambal olek chili paste
- 4 tablespoons sesame seaweed salad
- Micro celery sprouts for garnish (can be replaced with celery leaves)
- Vegetable oil
- Sea salt
- Cracked black pepper
- Begin by cutting the tuna into square logs, then season the tuna with salt, pepper, a splash of soy sauce, a splash of sesame oil and sambal olek chili paste.
- With a very hot sauté pan, sear the tuna evenly on all sides, making sure not to cook the tuna, just charring the outside, then place the tuna in the refrigerator for at least 30 minutes, or completely chilled.
- Slice the tuna into thin slices and put aside until plating.
- In a bar blender, puree the remaining soy sauce, a splash of sesame oil, and a splash of vegetable oil and put aside for plating.
- In same blender, without washing the bucket, add sesame seeds and a splash of sesame oil, puree smooth and put aside for plating.
- Slice the cucumber paper thin and arrange on a plate, place some of the seaweed salad on the cucumber and then place the sliced tuna on top, then add the whole edamame ( soy beans) to the soy vinaigrette and spoon over the tuna, then using a small spoon, make small dots of the sesame seed puree( sesame seed tahini) on the plate, garnish with the celery sprouts and enjoy with chilled sake or chilled Sapporo( Japanese beer)
- Serve with chopsticks