Tuna and Salmon Sashimi

Slices of absolute freshness, with firm and shiny flesh. Each bite literally melts on the tongue, enhanced by the bite of wasabi and the depth of soy sauce.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Medium
• Calories: 333
• Protein: 47 g
• Carbs: 5 g
• Fat: 14 g

Ingredients

• 400 g Atlantic bluefin tuna ( cold fillet )
• 400 g Oncorhynchus kisutch ( skinless fillet )
• 1 piece Korean radish ( finely grated )
• 8 piece shiso leaf ( whole )
• 2 tsp wasabi ( paste )
• 60 g pickled ginger ( drained )
• 100 ml soy sauce ( in a small bowl )

Instructions

1. Trimming the fish

   Carefully pat the tuna and salmon fillets dry with a clean cloth. The flesh must be very dry to prevent slipping. Remove skin and any brown parts if necessary.

2. Cutting the radish

   Grate the Korean radish into very fine filaments. Rinse them in ice water to make them very crunchy, then dry them perfectly.

3. Slicing the sashimi

   Use a long, thin-bladed knife. Slice the tuna and salmon in a single pulling motion, without sawing. Slices should be about 5mm thick with a clean cut.

4. Plating

   Place a mound of radish on the plate. Lay shiso leaves on top, then fan out the fish slices. Add a small dollop of wasabi and the pickled ginger.

Chef's tips

• The fish should come out of the fridge at the last moment; it must be strikingly fresh.
• Never saw back and forth with your blade; that's what tears the flesh. One single motion, from heel to tip.

Storage

Consume immediately. Raw fish does not hold well once sliced.