If you offered me Albacore Tuna Sashimi with Ponzu 18 months ago, I would’ve screwed my face up and stormed out of sight. But now I’m open to it, and many of its variations, so long as it is paired with avocado and plied with complementing flavors. It’s confirmed, I’m a sashimi philistine! Luckily, there are restaurants that provide for raw food philistines like me, by creating food less traditional and somewhat culturally diverse. One of my favs is Katana. A robata and sushi bar in West Hollywood, LA. My dear friend Elisabeth Troy, singer/extraordinaire, introduced me to this restaurant. Great food, good wine and stellar a mbience and a very extensive sake list. But remember, I’m a philistine so the sake list was wasted on me. This wonderful eatery and bar, where the beautiful people eat, served up a plethora of exciting dishes, raw and cooked, and as I left the restaurant I experienced a yearning feeling, wondering when I would be able to return.
I haven’t returned as yet, but I have recreated and adapted their sashimi many times. Which is today’s recipe. You will need great quality fresh albacore tuna, at least one inch thick and a very sharp knife to cut your tuna into thin strips.
If you need to practice your technique try slicing a tomato into identically sized slices. Once you have found the knife that will do the best job and you have your cutting technique down pat the rest is easy – you can do it!
BTW – my plates, chopsticks and mat are all from China. A gift from my niece, fashion production manager and stylist, she snagged them for me during a very busy business trip – bless her.
I know what you’re thinking; “sashimi is a Japanese dish!” Hey, hands up, my philistine ways knows no end! But aren’t my plates cute?
Albacore Tuna Sashimi with Ponzu
Ingredients
- 6 oz fresh albacore tuna
- 1/2 haas avocado
- 1/3 cup ponzu
- 1/4 cup honey
- tbsp soy sauce
- tsp ginger freshly grated
Instructions
- Add ponzu, honey, soy sauce and ginger to a small bowl and whisk together. Set aside once ingredients are nicely mixed together.
- Assuming you don't have a sashimi knife, use a sharp chef's knife to slice your tuna into thin slices. Make sure to start slicing your tuna as soon as you remove it from the fridge, it makes slicing much easier. Slices should be as slim as you can possibly make them without tearing the fish. Do your best to cut them into slices of similar length and width.
- Once your avocado is peeled and core removed, slice avocado lengthways. Again try to slice avocado into similar sized slices.
- Arrange your tuna and avocado on a plate or plates, as desired. You will see I alternated tuna with avocado in a layered fan presentation.
- Slowly pour sauce over tuna and avocado and serve.
