Tuna Sashimi
Healthy, because
Even smarter
Nutritional values
Fresh tuna reminds one a little of meat in taste and appearance, and indeed: the iron content of 1 milligram per 100 grams is comparable to that of light poultry, for example.
Sashimi is a very popular preparation of raw fish in Japanese cuisine, but unlike sushi, tuna is not served on rice. For sashimi, the fish should be extremely fresh and should be frozen and defrosted before processing.
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 12 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 604 mg | (15 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 Tbsps Mirin
- 3 Tbsps Rice vinegar
- 3 Tbsps Lime juice
- 1 tsp salt
- 400 grams fresh Tuna steak
- 1 Tbsp soybean oil
- Chives
- 1 pc fresh ginger (about 50 grams or approximately 2 ounces)
- 30 grams pickled pink ginger
- 1 carrot
- 1 pc Daikon radish
- 2 Tbsps Crème fraiche
Preparation steps
Mix the mirin with rice vinegar, lime juice and salt. Rinse the tuna fillet, pat dry and brush with the marinade. Place in a plastic bag, seal and refrigerate for about 1 hour. Meanwhile, rinse the chives, shake dry and cut the stalks into pieces 4-5 cm (approximately 1-2 inches) long. Peel the ginger and grate very finely. Drain the pickled ginger and very finely chop. Peel the carrot and radish and cut lengthwise into very thin slices.
Remove the tuna fillets from the bag, cut into 1 cm (approximately 1/2 inch) thick slices and lay them slightly overlapping on small plates. Lay 2 chives on each and top with a small dab of crème fraiche. To serve, place some fresh ginger and a little pickled ginger on top, and garnish with the carrot and radish strips.
