Popular fresh tuna recipes
Fresh “Maguro Don” (Tsuna Bowl)
4 bowls of cooked rice (1.76lb)
Tuna (Bigeye or Bluefin) (0.66lb)
One fragment of ginger (grated)
One sheet of Seaweed (fine cut in 1.2 inch)
4 of chives (fine cut)
Shaved dried bonito
6 tbs of soy sauce
2 tbs of sake
2 tbs of mirin
Slice the tuna block into 3- to 4-inch pieces. Mix the ingredients for sauce. Put the tuna block into the sauce mixture. Cover the bowl and put into the refrigerator for 30 minutes. (Turning upside down once or twice). Prepare a bowl of rice with shaved dried bonito and fine cut of seaweed sprinkled on top and then put the tuna over it. You can also add chives and ginger.
Tuna with Mayonnaise and Ponzu (citrus sauce)
Binnaga tuna (0.44lb)
1 tsp of butter
1 tsp of flour
1tsp of mayonnaise
½tsp of ponzu (citrus sauce)
Salt and pepper for seasoning
Cut tuna into 2-inch pieces. Season with salt and pepper. Coat tuna with flour. Heat butter in fry pan. Put tuna in pan and fry. Add the tuna with mayonnaise and ponzu.
Dishes to use the whole fish
When you get a chance to buy special parts of tuna, such as cheek meat, tail meat, eyeball or bone marrow, ask the shop staff for the best way to cooking them.
Tuna Hohoniku (cheek meat) Steak
Cheek meat of Bigeye tuna (1lb)
1tbs of sake
2tbs of mirin
4tbs of soy sauce
1tsp of grated ginger
Olive oil to fry
Cut cheek meat into 3- to 4-inche strips. Season with salt and pepper. Combine sake, mirin, soy sauce and ginger in a bowl. Marinate tuna in the combined sauce for one hour. Put olive oil in fry pan. Fry both sides of tuna.
Tatsutaage (deep-friy) of Onomi (tail meat)
Tuna tail meat (0.55lb)
3 tbs of soy sauce
3tbs of sake
1tbs of mirin
½ tsp of garlic/ginger
Cooking oil for deep frying
Combine soy sauce, sake, mirin and garlic/ginger in a bowl. Marinate tuna in the mixture for one hour. Coat tuna with cornstarch. Deep fry at 360 degrees Fahrenheit for 3 minutes.