Entree: British Indian Ocean Territory – Central Culinary Region – Tuna Sashimi with Wasabi

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 0 min

Total 10 min

Ingredients

- 8 oz (225 g) sushi-grade tuna loin, sashimi-grade
- 2 tbsp (30 ml) soy sauce or tamari
- 1 tsp (5 ml) wasabi paste (adjust to taste)
- 1 tsp (5 ml) toasted sesame oil
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) finely grated fresh ginger
- 2 scallions, thinly sliced (approx. 1 oz / 30 g)
- Pinch of flaky sea salt
- Pickled ginger for serving (to taste)
- Toasted white sesame seeds for garnish (optional), 1 tsp (3 g)

Instructions

1. Step 1: Chill the tuna on a cutting board; pat dry with paper towels. Ensure your knife is very sharp and clean.
2. Step 2: Make the dipping sauce by whisking together soy sauce, lime juice, sesame oil, and grated ginger in a small bowl; set aside.
3. Step 3: Slice the tuna into 1/8–1/4 inch (3–6 mm) thick sashimi slices by cutting across the grain in smooth, single strokes; wipe the knife between cuts to keep slices clean.
4. Step 4: Arrange slices on a chilled plate in a single layer or slight overlap. Sprinkle a pinch of sea salt and the sliced scallions over the fish.
5. Step 5: Place a small dollop of wasabi on the side of the plate (or serve in a small dish) and add pickled ginger to the platter.
6. Step 6: Garnish with a light dusting of toasted sesame seeds if using. Serve immediately with the soy-lime dipping sauce and chilled beverages.