Nobu New Style Sashimi..

Tuna 2

“Sushi is something very exclusive. It is not like a McDonald’s, not like a hot dog, not like a French fry. It’s very high-class cooking in Japan.
Nobu Matsuhisa

There is only one thing to do with some of this fish today…sashimi!  This is one of those times when you need to pick your jalapeño pepper carefully so as not to overwhelm the delicate fresh yellowfin tuna with too much heat so it took me three peppers to find one mellow enough for this wonderful lunch treat.   Of course not as pretty as Nobu would serve, but fantastic flavors!   I didn’t want the fish completely submerged, less is better in this case.  I’ve made several Nobu recipes, but this recipe and the miso fish both hold first place on that list.

SashimiNew Style Sashimi adapted and easily halved

Yield: 4 – 5 people


8-12 oz. Fresh yellowfin tuna or salmon
2 Tablespoons Minced Garlic
Julienne fresh Ginger
2 Julienne Scallions
12 Tablespoons Extra Virgin Olive Oil
4 Tablespoons Sesame Oil
4 Tablespoons Soy Sauce
4 Tablespoons Yuzu Juice/sub lime juice, but taste before you at 4 tablespoons
2 Tablespoons White Sesame Seed

Cut the fish fillet into paper-thin slices. Fan out the slices in a circle over 4 dinner plates. Scatter some of the minced garlic and some of the ginger and scallion julienne over the fish; sprinkle with the sesame seeds. Sprinkle on the soy sauce and yuzu juice.

Combine the olive oil and sesame oil in small saucepan. Set over moderately high heat and bring almost to a boil (about 200°); the surface will shimmer. Remove from the heat and immediately pour one-fourth of the sauce over each serving of fish. The hot oil will sear the fish as you pour it on. Serve at once.