Tuna Sashimi

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Tuna Sashimi
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20 min.
ready in 1 hr 20 min.
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Healthy, because

Even smarter

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.


2 tablespoons Mirin
3 tablespoons Rice vinegar
3 tablespoons Lime juice
1 teaspoon salt
400 grams fresh Tuna steak
1 tablespoon soybean oil
1 piece fresh ginger (about 50 grams or approximately 2 ounces)
30 grams pickled pink ginger
1 carrot
1 piece Daikon radish
2 tablespoons Crème fraiche
How healthy are the main ingredients?
gingergingersoybean oilsaltChivescarrot

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.