Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, April 2, 2013

Tuna Sashimi

I’ve never attempted to make sushi, too many components to get just right.  But sashimi, that’s another story…as long as you have super fresh fish.  Last Friday I picked up some sushi grade tuna, and while the price per pound sounds like a lot it doesn’t take much to serve up a perfect little appetizer.  This time around I stirred together just enough soy sauce, ginger, and rice vinegar to create a small puddle of sauce on the plate, you don’t want to overwhelm the tuna.  I then topped each piece with the thinnest slice of fresh jalapeno I could manage for the perfect amount of zip.  You could keep it even cleaner and serve simply with your best extra virgin olive oil and dash of coarse salt, or try salmon instead of tuna.  Anyway you do it it’s a real treat. 

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