Raw tuna with a soy miso flavour you will love.
From our research, we found that eating sashimi can be traced back to the 14th century and gained popularity in 17th century Japan! Normally, it is served with wasabi, ginger, soy sauce and/or ponzu. Sashimi is something that you get at restaurants but, with this recipe, you will love preparing it at home!
SOY MISO TUNA SASHIMI
Created by Maureen C. Petrosky for Food Republic
- 2 tablespoons olive oil
- 1/2 lemon, juiced and strained
- 1 teaspoon white miso
- 2 tablespoons soy sauce
- 1/2 teaspoon wasabi paste
- 12 ounces Bessie ahi tuna, thinly sliced
- Baking dish
- Receive your Bessie Box delivery.
- Defrost your Bessie ahi tuna steak outside of the plastic packaging.
- In a small bowl, whisk the olive oil, lemon juice, miso, soy sauce, and wasabi.
- Place the tuna in a high-sided baking dish. Pour the oil mixture over the tuna and let sit at room temperature for 10 to 15 minutes. Serve as an appetizer or with a salad for an entrée.