Tuna Sashimi

Tuna Sashimi

Tuna Sashimi
Japanese delight. Soy, miso, ginger, sesame, banging combinations.Get yo chopsticks ready.
Serves 4



  • 400g good quality tuna (Blue fin sashimi tuna for example)
  • 350g egg noodles
  • 1 cucumber
  • 2 carrots, peeled
  • 1 shallot thinly sliced
  • 1 small handful rocket
  • Sesame seeds as garnish
  • 100g fresh ginger
  • 2g salt
  • 500g water
  • 54g rice vinegar
  • 40g sugar
  • 1 tsp white miso
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • ½ lemon juiced
  • ½ tsp wasabi paste


  1. Make your pickled ginger first.
  2. Finely slice ginger on a mandolin.
  3. Chuck it in a pan with water and salt and bring to the boil.
  4. Cook for 5 minutes.
  5. Drain and transfer to a container.
  6. Grab a saucepan.
  7. Mix in the vinegar and the sugar.
  8. Bring to the boil and allow to cool.
  9. Pour the liquid into the ginger mix.
  10. Refrigerate overnight.
  11. In a small bowl, whisk together the sesame oil, lemon juice, miso, soy and wasabi.
  12. Trim any blemishes from the tuna.
  13. Cutting against the grain, slice the tuna into evenly long pieces, about ¼ of an inch.
  14. Place all slices carefully in a high sided dish.
  15. Pour over your sauce mixture.
  16. Let it sit and marinate in the fridge for at least an hour.
  17. Grab a saucepan again.
  18. Fill with cold salted water and bring to the boil.
  19. Cook your noodles by the packet instructions, about 4 minutes.
  20. Drain well.
  21. Using a peeler, scrape the carrots and cucumbers into long thin slices.
  22. Mix the noodles with the veg slices.
  23. Present your tuna in a fan like display on a plate.
  24. Arrange the noodles, carrots and cucumber next to the tuna.
  25. Thinly sliced shallot to the side again.
  26. Serve the rocket alongside also.
  27. Sprinkle with sesame seeds.