Marinated Yellowtail and Yellowfin Tuna


Servings Note: as an appetizer


  • 1 tuna log (roughly 1" X 2" X 2 1/2")
  • 1 hamachi log (roughly 1" X 2" X 2 1/2")
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped ginger
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon coarse sea salt
  • 1 teaspoon togarishi (available only in Japanese market or omit)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 handful opal basil leaves
  • 1 handful mint leaves
  • 1 handful cilantro
  • 1 handful scallions


  1. Slice the tuna and hamachi logs into 1/4 inch "squares."
  2. Mix together garlic, ginger, sesame seeds, sea salt, togarishi, lemon juice, soy sauce, and sesame oil. Pour mixture of over the fish. This marinade provides the raw fish its flavor.
  3. Each serving uses approxitely nine fish squares. Arranged these squares in a checkerboard pattern, by color, on each plate.
  4. Garnish with a very fine chiffonade of opal basil leaves, mint leaves, cilantro, and scallions.
  5. At Clio, this dish is served with a portion of spicy tuna tartare spooned into a vertical "tube" made of crisp spring roll skin. At home, you may choose to mound tartare atop this dish.

for tartare

  1. Finely chop 4 ounces of raw tuna and mix with chopped chives, salt, pepper, extra virgin olive oil, and a dash of Tabasco sauce.


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