Bluefin Tuna v.2 🐟

1. Sushi with Otoro, Chutoro, and Akami

This trio of sushi showcases the best parts of the tuna: the buttery otoro (fatty belly), the well-balanced chutoro (medium fatty), and the deep, lean akami (top loin).

Ingredients (Serves 2-4)
• 200g otoro (fatty tuna belly)
• 200g chutoro (medium-fatty tuna)
• 200g akami (lean tuna)
• 2 cups sushi rice
• 4 tbsp rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 2 sheets nori, cut into thin strips (optional)
• Wasabi (to taste)
• Soy sauce (for dipping)

Instructions
1. Prepare the Sushi Rice:
• Rinse sushi rice under cold water until the water runs clear.
• Cook according to the package instructions.
• In a small bowl, dissolve sugar and salt in rice vinegar.
• Gently fold the vinegar mixture into the cooked rice using a wooden spatula. Let cool to room temperature.
2. Slice the Tuna:
• Using a sharp sushi knife, slice otoro, chutoro, and akami into even pieces (about 2.5 inches long and ½ inch thick). Keep the knife slightly damp to prevent sticking.
3. Assemble the Sushi:
• Wet your hands with a mixture of water and a little rice vinegar.
• Take a small amount of sushi rice (about the size of a small egg) and shape it gently into an oblong shape.
• Add a tiny dab of wasabi to one side of the tuna slices.
• Press the rice onto the wasabi side and gently shape with your fingers.
4. Serve Immediately:
• Arrange on a plate and serve with soy sauce, wasabi, and optional thin nori strips for texture.

Tips:
• Use the freshest possible tuna to highlight its delicate texture.
• Keep your knife sharp to achieve clean cuts.
• Don’t overwork the rice—lightly molding it preserves its airiness.

2. Tuna Tartare recipe you can find in our separate video on the channel 😉

3. Nigiri Featuring Seared Otoro with Serrano and Akami with Caviar

A luxurious take on nigiri, featuring seared otoro for a smoky richness and delicate akami topped with caviar for elegance.

Ingredients (Serves 2-4)
• 150g otoro, sliced for nigiri
• 150g akami, sliced for nigiri
• 1 serrano pepper, thinly sliced
• 1 tbsp high-quality caviar
• 2 cups sushi rice (prepared as in the sushi recipe above)
• ½ tsp flaky sea salt
• ½ tsp yuzu or lemon zest
• 1 tbsp neutral oil (for searing)

Instructions
1. Prepare the Rice and Fish:
• Follow the same steps as in the sushi recipe to prepare the rice and slice the tuna.
2. Sear the Otoro:
• Heat a small pan over high heat with neutral oil.
• Sear the otoro slices for about 5 seconds per side.
• Sprinkle with flaky sea salt and a touch of yuzu zest.
3. Assemble the Nigiri:
• Shape sushi rice into small oblong pieces.
• Place the seared otoro on top and garnish with a slice of serrano pepper.
• Top the akami nigiri with a small spoonful of caviar.
4. Serve and Enjoy:
• Arrange on a plate and serve immediately.

Tips:
• Sear the otoro quickly to avoid melting the fat.
• Use a spoon to gently place caviar without crushing the delicate pearls.
• The contrast of spicy serrano with buttery otoro enhances the experience.

4. Tuna Bone Marrow with Soy Sauce and Wasabi

A unique dish that utilizes the rich marrow inside tuna bones, creating an umami-packed delicacy.

Ingredients (Serves 2-4)
• 1 tuna bone section with marrow intact
• 1 tbsp soy sauce
• ½ tsp freshly grated wasabi
• ½ tsp sesame seeds
• 1 tbsp chopped scallions
• 1 tsp yuzu zest (optional)

Instructions
1. Prepare the Bone Marrow:
• Ask your fishmonger to cut the tuna bone lengthwise to expose the marrow.
• Rinse lightly and pat dry.
2. Roast or Torch the Bone:
• Preheat the oven to 400°F (200°C) and roast the tuna bone for 10 minutes, or
• Use a kitchen torch to lightly char the surface, adding a smoky depth.
3. Season and Serve:
• Drizzle soy sauce over the hot marrow.
• Add freshly grated wasabi, sesame seeds, and scallions.
• Garnish with yuzu zest for an aromatic finish.
4. Enjoy with a Spoon or Spread on Rice:
• Scoop out the marrow and enjoy as is or spread it over warm rice.

Tips:
• Roasting enhances the marrow’s richness, while torching adds a smoky aroma.
• Use fresh wasabi for a more nuanced heat.
• Serve immediately while warm to enjoy the best texture.