Blackfin Tuna Sashimi

ABOUT THE AUTHOR

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ZACHERY DYKE

Spearo, fisherman, and passionate home cook. I enjoy harvesting my food from the ocean and sharing it with my friends and family. Follow along as I use species local to Florida to make incredible meals you can make at home.

Blackfin Tuna Sashimi

This is a recipe that is delicious as it is simple to make. It utilizes fresh Blackfin Tuna, homemade Ponzu Sauce, and a little kick from a Jalapeño Pepper to bring it all together. This is a variation of one of my favorite appetizers to order when I go out for sushi: Hamachi Jalapeño.

This recipe is great because it is so simple to make and can be served as an appetizer for gatherings. You can double, triple, or even quadruple the amount of Tuna you use and you should still have plenty of sauce, and probably Jalapeño, too! You can also make this sauce with other citrus fruits, I chose to use oranges because they are local to where I live in Florida.

How I Got This Blackfin Tuna

I made this recipe from the same Blackfin Tuna I used in my Blackfin Tuna Poke recipe. I had originally gone out spearfishing on my kayak and ended up shooting a Yellow Jack, then my buddy showed up on his Jet Ski and I paddled out a little deeper to do some jigging for Tuna.

I was definitely a little rusty because it had been awhile since I had done any jigging, but as soon as I got that first hit, the adrenaline starting pumping. I didn’t have a gaff or really anything fishing related on my kayak, other than the rod and reel my buddy let me borrow. When I got the fish close to the kayak, I had to just flip him over the side. Luckily he was the perfect size to do that.

I hope you enjoy this Blackfin Tuna Sashimi recipe:

5 from 1 vote

Blackfin Tuna Sashimi

Zachery Dyke

A simple, fresh, and flavorful recipe that can be served as an appetizer. Try this Blackfin Tuna Sashimi recipe next time you get a tuna!

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Species: Blackfin Tuna

Part: Fillet

Course: Appetizers

Category: Raw

Continent: North America

Country: United States

State: Florida

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Servings: 2

Calories: 108kcal

Equipment

• ▢
  Slicing Knife
• ▢
  Cutting Board
• ▢
  Mason Jar
• ▢
  Measuring Tools
• ▢
  Serving Plate

Ingredients

• ▢ 3 ounces Blackfin Tuna (thinly sliced)
• ▢ ¼ cup Soy Sauce
• ▢ ¼ cup Fresh Squeezed Orange Juice
• ▢ 1 tbsp Mirin
• ▢ 1 piece Kombu (3×3 inches)
• ▢ 1 Jalapeño (thinly sliced)

Instructions 

• Add your soy sauce, fresh squeezed orange juice, mirin and kombu into a mason jar. Shake jar to mix all ingredients.

  NOTE: You can make this sauce ahead of time and let it sit in the fridge overnight. The longer it sits, the more flavor it will develop.
  ¼ cup Soy Sauce

  ¼ cup Fresh Squeezed Orange Juice

  1 tbsp Mirin

  1 piece Kombu
• Slice your Jalapeño. You will need 10 thin slices, so you probably won't use the entire pepper. Set aside.
  1 Jalapeño
• Slice your Blackfin Tuna into 10 thin slices.

  NOTE: Place the fillet in the freezer to firm it up a little bit if needed.
  3 ounces Blackfin Tuna
• Pour your sauce onto your serving plate. Arrange the tuna around the plate, add the Jalapeño on top, and serve.
• Enjoy!

Notes

• Try this recipe with other species such as:
  • Bluefin Tuna
  • Kingfish
  • Wahoo

Nutrition

Calories: 108kcal | Carbohydrates: 9g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 1830mg | Potassium: 246mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1119IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 1mg

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