My friend John brought a piece of frozen tuna up to the cabin this summer and served it with buckwheat soba. It is so tender and tasty, and takes only minutes (a minute?) to prepare. The vital factor in the success of this dish is the quality of the fish. Only the very best will do. If you’re in Vancouver Fujiya on Clark, or Seafood City in the Granville Island Market are sure bets to get amazing quality tuna.
What you need:
- the freshest sushi-grade ahi tuna you can find
- spring onions/scallions
- soy sauce
- small bowls for soy sauce
What you do:
- If the tuna is frozen then take it out of the freezer about an hour before you want to serve it. If it is fresh you will want to put it in the freezer for about 20 minutes before serving. This makes it easier to cut.
- Slice the tuna with a very sharp knife. Arrange the tuna on a plate.
- Chop the green part of a spring onion and sprinkle them on top of the tuna.
- Each person should have a small bowl of tuna to dip their tuna in. Serve immediately.
Wondering what to do with the root and white part of the spring onion? Did you know that you can grow them to use a few days later, or just enjoy watching them grow? Here are the simple instructions.