Tuna Sashimi - Chef's Signature

Triple Tuna Sashimi for 3 people, using the ingredients you provided:

Ingredients :

• 300g of bluefin tuna, cut from the belly section
• 3 dollops of wasabi
• 2 sheets of nori
• 3 tablespoons of sake
• 4 tablespoons of soy sauce

Preparation :

1. Prepare the marinade and the nori sheets:

   • Pour the 3 tablespoons of sake into a bowl.
   • Add 1 tablespoon of soy sauce and mix well.
   • Tear the nori sheets into small squares of about 2 cm and add them to the bowl with the sake and soy sauce.
   • Mix well so that the nori is thoroughly soaked in liquid. Let it rest.

2. Prepare the tuna:

   • Remove the skin, bones and dark part from the piece of tuna.
   • Divide the tuna into three separate parts:
     • Toro : the fatty part of the belly
     • Chu-toro : the medium-fat midsection
     • Maguro : the lean part
   • Cut each part into 1 x 2 cm strips, making sure to cut perpendicular to the tuna fibers for nice slices.

3. To prepare the sashimi:

   • Arrange the tuna slices on a platter in three distinct arrangements: one for toro, another for chu-toro, and the last for maguro.
   • Between each type of tuna, form small piles of drained nori (nori soaked in sauce) and place a dab of wasabi next to each group.

4. Presentation and tasting:

   • Present the sashimi in shallow, flat dishes.
   • Pour 1 tablespoon of soy sauce into each small bowl.
   • Each guest can add a dab of wasabi to their soy sauce, then gently dip the tuna slices in it.

   For a springtime touch, you can accompany this sashimi with crunchy yam sticks or, more classically, with light daikon strands.

Tips:

• If you want to lighten the recipe a little, you can use only one or two parts of the tuna (for example, only the toro or the maguro).
• For a more refined experience, serve with vinegared rice as a side dish or pickled vegetables.

This simple yet delicate recipe highlights the freshness of the bluefin tuna and the balance of flavors thanks to sake, soy sauce, and wasabi. Enjoy!

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