Ingredients with Measurements:
- 1/2 lb sushi-grade tuna, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp sriracha sauce
- 1/4 cup green onions, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup jalapeno, thinly sliced
- 1 tbsp black sesame seeds
Special equipment needed:
- Sharp knife
- Cutting board
- Mixing bowl
- Serving platter
Step-by-step instructions:
1. In a mixing bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and sriracha sauce until well combined.
2. Add sliced tuna to the mixing bowl and toss to coat evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes.
3. After marinating, remove the tuna from the bowl and arrange it on a serving platter.
4. Top the tuna with sliced green onions, cilantro, jalapeno, and black sesame seeds.
5. Serve immediately and enjoy!
Time:
Preparation time: 10 minutes
Marinating time: 15-20 minutes
Total time: 25-30 minutes
Temperature:
Refrigerate the tuna while marinating.
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories: 180
Fat: 5g
Protein: 25g
Carbohydrates: 8g
Sodium: 1300mg
Substitutions for ingredients:
- Tamari sauce can be used instead of soy sauce for a gluten-free option.
- Rice wine vinegar can be used instead of rice vinegar.
- Maple syrup can be used instead of honey.
- Olive oil can be used instead of sesame oil.
- Red pepper flakes can be used instead of sriracha sauce.
Variations:
- Add sliced avocado on top of the tuna for a creamy texture.
- Use yellowfin tuna or salmon instead of sushi-grade tuna.
- Add sliced radish or cucumber for extra crunch.
Tips and tricks:
- Make sure to use a sharp knife to thinly slice the tuna.
- Use fresh ingredients for the best flavor.
- Adjust the amount of sriracha sauce to your desired level of spiciness.
Storage instructions:
Store any leftover tuna in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This dish is best served cold and does not need to be reheated.
Presentation ideas:
Arrange the tuna slices in a circular pattern on a white serving platter for an elegant presentation.
Garnishes:
Garnish with additional cilantro leaves and black sesame seeds.
Pairings:
Serve with a side of steamed rice or a mixed green salad.
Suggested side dishes:
- Edamame
- Seaweed salad
- Miso soup
Troubleshooting advice:
- If the tuna is too thick, it may not absorb the marinade as well. Make sure to slice it thinly for the best flavor.
- If the marinade is too salty, add a little more honey or rice vinegar to balance it out.
Food safety advice:
- Make sure to use sushi-grade tuna for this recipe.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
Crudo is an Italian dish that translates to "raw" in English. It is typically made with raw fish or seafood and served with a simple dressing.
Flavor profiles:
This dish is sweet, salty, spicy, and tangy all at once.
Serving suggestions:
Serve as an appetizer or light lunch.
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