I had a craving for raw tuna, so I headed over to Reel Foods, the best seafood market in Boise. I’m so glad they’re here. As a Florida transplant, I was a bit scared when I moved here that I wouldn’t be able to find quality fresh seafood. Boy, was I wrong! This filet was 0.36lb and only cost me about $7. Fresh caught never frozen, cut fresh for me off of the big slab. Can’t recommend them enough! Although it’s winter, this dish is definitely full of summer flavors. It’s crisp and refreshing, and the best part is that it is super easy to make. No cooking involved, just one big cutting board, a sharp chef’s knife, and your plate of choosing!
Ingredients:
- ⅓ pound of ahi tuna, dependent on your appetite
- one large cara cara orange
- a couple of shishito peppers
- a couple stalks of green onion
- ponzu sauce
- sesame oil
- lime juice
- white sesame seeds
- black sesame seeds
- flaky salt
This comes together extremely easily. It’s really just a matter of cutting and plating. I like to throw my fish in the freezer for a couple of hours beforehand, just because it makes it easier to cleanly slice it thin. That part is totally optional!
First, you’ll want to rinse your fish and pat it dry with a paper towel. Slice it into thin pieces, and lay it on your plate. Next, with the skin still on, slice your orange and then remove the skin. Chop your orange rounds into bite size pieces, and lay them onto the ahi. Next, the green onion, chop the entire stalk including the white end finely and sprinkle over your plate. The shishito is the last thing to chop, do so very finely and remove the seeds before tossing over the rest on the plate. Drizzle lime juice, then ponzu, then sesame oil. Sprinkle both colors of sesame seeds and add salt, and you’re done! I could eat a pound of this.
九生 