It happened. It suddenly got really hot in Dubai. We had a llong lovely spring but the steamy weather is now with us until October. So it is the perfect time to be making al fresco meals. This one’s an appetizer – something between a carpaccio and sashimi – which I like to make for dinner parties. It’s also a fun starter for my kids, who are starting to appreciate sushi but in dire need of chopstick practice. Tasty and deceptively easy to prep, it ticks all the boxes of a great summer al fresco plate.
Note: Ask the fish monger to get you the freshest fish tuna loin possible for this.
Ingredients
- 250g fresh tuna loin A 2 cm root of fresh ginger, peeled and thinly sliced
- 1 tsp sesame oil
- 2 tbsp soy or tamari sauce
- 3 tbsp rice vinegar
- 1 tsp sesame seeds
- 1 red thai chili, thinly sliced
- 1 tsp chopped chive
Instructions
- Cover the tuna tightly in plastic wrap and put it in the freezer for 10 minutes
- Meanwhile, in a small bowl, place the ginger, add 2 tbsp of the rice vinegar and fill it with water until the ginger is covered with liquid. Usually 2 tbsp of water should suffice. Let sit for 15 minutes.
- In a small bowl or ramekin mix the sesame oil, soy sauce, remaining tbsp of rice vinegar and sesame seed and set aside
- Take tuna out of the freezer. It should be firm and easy to slice thin. With a sharp knife, cut tuna into thin 1/4 cm slices.
- Arrange them spread out on a big plate. Drizzle with dressing, decorate with chili and chive. Serve immediately.
