Tuna Sashimi with Orange Glaze
Submitted by gfindley
Silky sliced raw tuna dressed in a reduced orange juice glaze with green peppercorns, garnished with fresh orange sections and diced roma tomatoes. This elegant sashimi appetizer brings restaurant-quality flair to your table in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThis is the kind of dish that makes your dinner guests go quiet for a second before they start asking for the recipe.
Paper-thin slices of fresh tuna fanned across a pool of glossy orange glaze, dotted with green peppercorns and jewel-bright tomato.
The glaze is the star: fresh orange juice reduced to a thick, syrupy concentrate, then whisked with oil until it shines like lacquer.
Those briny green peppercorns pop against the sweet citrus and clean, buttery tuna in a way that’s both surprising and completely addictive.
It looks like something from a high-end sushi bar, but you can pull it together in about 30 minutes.
Chef Tips
- Use sushi-grade tuna only, and keep it refrigerated until the moment you slice and plate
- Reduce the orange juice until it coats the back of a spoon; too thin and it won’t cling to the fish
- If the glaze starts to separate after adding the oil, a few drops of cold water or orange juice will bring it back together
- Chill your plates beforehand so the raw tuna stays cold from plating to the first bite
Ingredients
Directions
CUT OFF TIP AND STEM of tomatoes; remove seeds and core.
Slice tomatoes into flat slices; lay each slice flat.
Cut lengthwise into ¼ inch strips, pile strips; cut horizontally in ¼ inch pieces.
Reserve on a plate in refrigerator, covered.
Chill 4 plates.
In a small saucepan over medium-high heat, combine juice, 1 tablespoon green peppercorns and salt.
Bring to boil and reduce until only ⅔ cup remains.
The mixture should be thick and syrupy.
Transfer liquid to bowl and cool to room temperature.
When cool, beat in oil to make “glaze.
" If the mixture has a very shiny appearance and seems like it’s going to separate, add a few drops of water or orange juice.
To serve, spoon glaze onto plates. Arrange sliced fish on top.
Garnish with the orange sections, the remaining tablespoon of green peppercorns and the chopped tomato.
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