Sashimi Transformed! Easy Non-fried Tuna Fries. Bigeye Tuna Cutting Skill / 大目鮪魚切割技能 - How to Cut a Bigeye Tuna for Sashimi. THOUSANDS BLUEFIN TUNA: Way Too Fresh Deep frozen tuna of fresh quality?
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You can cook Sashimi Transformed! Easy Non-fried Tuna Fries using 10 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Sashimi Transformed! Easy Non-fried Tuna Fries
- You need 100 grams of Tuna (sashimi grade).
- You need 1 dash of Pepper.
- You need 2 tsp of Mayonnaise (for dredging).
- It's 4 tbsp of Panko (for dredging).
- Prepare 2 tbsp of Mayonnaise (for pan-frying).
- Prepare 1 tbsp of ◎ Worchestershire-style sauce (for the sauce).
- You need 1 tbsp of ◎ Ketchup (for the sauce).
- It's 1 tsp of ◎ Sugar (for the sauce).
- You need 1 dash of Dried parsley (for garnish).
- You need 1 of Lemon juice (optional).
Use the best sashimi-grade tuna you can get. Dressing the fish in citrus juice and spices turns the flesh opaque and firms up the texture. The marinade will become cloudy as it reacts with the proteins in the fish, and is referred to as 'tiger's milk' in Peru. For true authenticity, drink it when you finish the tuna.
Sashimi Transformed! Easy Non-fried Tuna Fries step by step
- Make the sauce. Combine the Worchestershire-style sauce, ketchup, and the sugar in a heatproof container, and microwave for 15 seconds at 500 W. Mix well..
- Lightly pepper one side of the sashimi..
- Put the tuna and mayonnaise in a plastic bag. Massage over the bag to mix thoroughly..
- Add panko and shake the bag so that the panko will coat the tuna evenly..
- Heat the frying pan and spread the mayonnaise for pan-frying. When the mayonnaise begins to melt, align the panko-coated tuna without overlapping..
- Cook on both sides over medium heat. Take care not to burn. When golden brown, transfer onto a serving dish..
- Dish it up, and it's done. Scatter on some parsley to make it colorful. Sprinkle a little lemon juice to give it a refreshing flavor..
Tuna Tataki (Seared Tuna) - lightly seared sashimi tuna served with Ponzu dressing. Searing tuna is a very easy way of preparing sashimi and making a stunning presentation of the dish. The red of raw sashimi and light brown trimmings of seared edges look so attractive. Heat a frying pan and fry the tuna briefly to the pan, so that it just simply gets a little browned on the outside (it should still be completely raw inside). Toast the pine nuts with a little salt in a dry frying pan.
