Tuna Sashimi with Jalapeño

Name: Tuna Sashimi with Jalapeño
Yield: makes 1 serving
Ingredients: 4 ounces sashimi- or sushi-grade ahi tuna, cut into 8 equal slices; 8 very thin jalapeño slices (rounds); 2 teaspoons ponzu sauce (look for it in the international section next to the soy sauce); Sea salt, to taste

December 9, 2011

One of my all-time favorite dishes to order at sushi bars is albacore or yellowtail sashimi with ponzu—a citrus-based soy sauce—and jalapeño (though they sometimes add way too much sesame oil for my taste). The name changes from menu to menu, but no matter the title, I absolutely love it. Here’s an at-home version that’s a cinch to throw together and super-nutritious. It’s perfect for you or to impress your sushi-loving guests. Though you might be tempted to omit the salt, I wouldn’t recommend it. This is actually a great dish for exotic sea salt. A light sprinkle can add real depth to the dish.

Recipe notes

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