Ms Sun

這道菜的重點是新鮮質量好的魚跟沾醬....聽上去好像很簡單 (其實也真的不難）, 但他也可以很千變萬化, 這裏是其中一個常見的版本～

I think the key to this simple dish is finding a good quality sashimi grad tuna and the sauce…sounds like a simple dish (truth be told, it is not hard to make), but the variations are endless, here is a simple common version~ 

100g    金槍魚       Ahi Tuna  I

1 Tbs 七味唐辛子    Togarashi seasoning  II

1 tsp 薑泥             grated ginger

1 蔥切細絲             green onion sliced or chopped

橄藍油                   Olive oil 

沾醬 / SAUCE

1Tbs     米醋    Rice Vinegar

1Tbs     米淋    Mirin

2Tbs     醬油    Soy sauce 

1Tbs     日本柚子汁 or 檸檬汁  Yuzu Juice or Lemon Juice 

I. 我剛好有好的金槍魚在手邊就用了, 也可使用其他的種類的生食ok 的鮪魚, 用好的牛排肉也都可以喔～

Here I use ahi tuna because I have it on hand, but you can feel free to use other kind of tuna as long as it is sashimi grade, you can even use a good quality steak cut and make it into beef tataki～

II.  可以買到一罐罐的也可以自己做, 要怎麼做我下次再分享啦～ 

You can buy this in a jar, or make your own blend.  Just to keep things simple, I will save that for another post in the future~  

1. 金槍魚沾滿七味唐辛子灑一點鹽

2. 中火熱鍋, 鍋熱後加油放入金槍魚每面煎10-15 秒鐘

3. 切片, 放上薑泥,蔥, 淋上橄藍油

4.  將沾醬的材料混合

1. Coat Ahi tuna with togarashi seasoning and pinch of salt to taste

2. Heat up the pan, add a small amount of oil then sear the tuna 10-15 sec each side

3. Slice the tuna and put the grated ginger and green onion on top, and then drizzle with olive oil  

4. tir the dipping sauce ingredients together