Weekend Cooking: Ahi Tuna Sashimi


Serves 2


5 oz. wt.          Tuna

3 Tbsp.           Teriyaki Sauce

1 Each                        Whole eggs

As Needed     Black & white Sesame Seeds


1 Cup              Napa Cabbage, sliced 1/8 inch

2 Tbsp.           Carrots, julienne 1/8 inch

2 oz. vol.        Asian Sesame Ginger Dressing

1 Tbsp.           Sriracha Sauce

1 Tbsp.           Wasabi Paste

1 Tbsp.           Pickled Ginger

1 oz. vol.        Soy Sauce for Dipping

1 oz. vol.        Asian Sesame Ginger Dressing

1 Tbsp.           Green Onions, sliced 1/8" on a bias

                        Canola Oil for Frying


  • 1. Mix eggs and Teriyaki sauce together in a mixing bowl.
  • 2. Place tuna in bowl and coat with egg mixture. Place on a plate to allow excess egg mixture to drain off.
  • 3. Coat glazed tuna with sesame seeds.
  • 4. Preheat a sauté pan with oil ¾" deep. Bring oil up to 375 degrees F.
  • 5. Place tuna in oil and sear for 20 seconds. Turn over and continue to sear for an additional 20 seconds until lightly brown.
  • 6. Refrigerate to cool down.
  • 7. Place cabbage mix on plate from 3 -9, left to right.
  • 8. Drizzle Asian Sesame Ginger Dressing over cabbage mix, approximately

      1 ½ oz. vol.

9.   Slice tuna ¼" thin approximately 6-7 slices.  Fan tuna over

      cabbage blend starting with the two end pieces and then the

      remaining slices.

10.    Drizzle Asian Sesam Ginger Dressing over tuna.

11.   Decorate plate with Sriracha Sauce.

  • 12. Scoop Wasabi Paste and form in a square.

13.   Form a pickled ginger into a rose.

  • 14. Serve with the Soy Sauce and Asian Sesame Ginger as dipping sauces.
  • 15. Garnish tuna with slice green onions.
  • 16. Serve with a set of chop sticks, if desired.

Featured on FOX6 News Saturday Morning on August 15, 2009 from Village Tavern. (www.villagetavern.com)