Entrees

Tuna sashimi with charred peppers and dashi dressing

Name: Spicy tuna sashimi recipe
Yield: 4
Ingredients: 200g sashimi-grade tuna, cut into 1cm pieces; 400g mixed green peppers (we used poblano and padron); 2 Lebanese cucumbers, thinly sliced lengthways (we used a mandoline); 1 large ripe firm avocado, halved, sliced widthways; 40.00 ml seasoning, from Asian grocers; Shiso leaves (also known as perilla, from Asian grocers), to serve; 2 x 2g sachets katsuobushi (dried, smoked bonito flakes, from Asian grocers); 50.00 ml rice wine vinegar; 40.00 ml mirin; 3 tsp kombu dashi (Japanese seaweed seasoning, from Asian grocers); 2 tsp white sugar

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Tuna sashimi with charred peppers and dashi dressing

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by Pip Sumbak

CHEF

Feb 14, 2024

“I’ve worked in Fiji on and off for many years, and can’t get past my love for a buttery slab of yellowfin tuna. We have access to great seafood in the Northern Rivers, and this dish works well with a variety of fish.”

200g sashimi-grade tuna, cut into 1cm pieces
400g mixed green peppers (we used poblano and padron)
2 Lebanese cucumbers, thinly sliced lengthways (we used a mandoline)
1 large ripe firm avocado, halved, sliced widthways
2 tbs furikake (Japanese rice seasoning, from Asian grocers)
Shiso leaves (also known as perilla, from Asian grocers), to serve

Dressing

2 x 2g sachets katsuobushi (dried, smoked bonito flakes, from Asian grocers)
2 1/2 tbs rice wine vinegar
2 tbs mirin
3 tsp kombu dashi (Japanese seaweed seasoning, from Asian grocers)
2 tsp white sugar

Method

1.

Place the tuna in a bowl over another bowl of ice in the fridge to keep cold.
2.

Heat a barbecue grill to high. Grill the peppers until skins are blistered, then place in a bowl and stand, covered with a plate, for 10 minutes. Discard stems, seeds and skin, then cut flesh into large strips.
3.

For the dressing, whisk all ingredients in a small bowl until sugar and seasoning have dissolved.
4.

When ready to serve, combine tuna, peppers, cucumber, avocado and dressing in a serving dish and gently toss to coat. Sprinkle with furikake and shiso leaves.