Prepare this healthy, Asian inspired dinner in less than 30 minutes. Use the freshest tuna you can find. The belly steaks are the best.

Ahi (yellowfin tuna) is less expensive than bluefin but not far behind in quality. It has a more pronounced flavor than albacore. Albacore tuna is a common variety and has the lightest flesh and mildest flavor. I think fresh Albacore has a wonderful flavor and that is the one locally available to me. Both are Seafood Watch “Best Choices.”

Please never buy or eat bluefin tuna. The fisheries have been collapsing and they are generally not responsibly fished.

Buy the most local, freshest tuna you can. I bought a whole albacore tuna down at the harbor. Fate it for me and I walked away with every part of the fish including the head. If you have a vacuum sealer and room in your freezer this can be a less expensive way to go. My tiny home freezer is small so I have a stand-up freezer set up in a shed with a backup generator. Otherwise, please give the business to your local fish market.

Raw tuna is more tender than the most expensive steak.

Serve with Tomato And Avocado Salad with Sesame Ponzu Dressing and Japanese Rice for Sushi or Side Dish.

EQUIPMENT: chef’s knife, cutting board

Raw Albacore, Salad with Sesame Ponzu Sauce, and Japanese Rice

Recipe by Anna Stockel Difficulty: Easy

Servings

2

servings

Prep time

30

minutes

Cooking time

15

minutes

Use the freshest tuna you can find for delicious sashimi.

Ingredients

• 1/2 lb albacore, very fresh! The belly pieces are the best.

• prepared wasabi

• pickled ginger

• Tamari sauce for dipping

Directions

• Slice the tuna to avoid the white, tough tissue.
• Place tuna on a plate and arrange ginger and wasabi nearby.
• Serve with Tamari dipping sauce in a small bowl.