Chef Greg’s Sashimi Tuna

This is one version of an endless series of variations that is Japanese sashimi, or raw fish.  We integrate both a crab salad and a Kohlrabi salad.

Only use the highest-grade tuna for this recipe — although you can use any kind of tuna. Sashimi is all about clean flavors and presentation.

Lots of fish can be used to make sashimi, but the keys are the dipping sauce, the spicy accompaniment, and the delicately presented vegetable that go with the fish.

Ingredients

Tuna log (12oz serves 4)

Crab broil

Soy-miso sauce

Wasabi tobbiko

Kohlrabi Slaw

Shiso leaf

pea tendrils

Siracha chile sauce

Crab Broil

Miso Soy Jus/Sauce

.5lb crabmeat

1/2 c soy sauce

juice and zest of 1 lime

1/4 c white miso

1/4 c kewpie mayo

1/2 c mirin

1/2 tbsp siracha

1/2 tbsp grated ginger

1/2 tsp sesame oil

1/2 tbsp yuzu

Kohlrabi Salad

1 Kohlrabi; peeled & julienned

2 tbsp Rice vinegar

1 tbsp Sesame oil

1 tsp Sesame Seed

Salt

Sugar

Method: Combine all ingredients of miso-soy sauce together and thoroughly blend until well incorporated. Place miso sauce into serving pourer (we use a sake bottle). Place crab salad on top of tuna log and place under the broiler and broil until very caramelized. In serving bowl, spoon some of the kohlrabi salad into the center and top with tuna. Garnish plate with siracha “dots”, shiso leaf, golden pea tendrils and wasabi tobikko. At service, pour miso-soy sauce around plate.