John’s Tuna Sashimi

Tuna Sashimi - trust in kimOh, my mouth is watering as I type this.  This is one of the simplest and most pleasant ways to eat tuna.  And one of my favourite things to eat, period.

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
  • chopsticks
  • small bowls for soy sauce

What you do:

  1. 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.
  2. Slice the tuna with a very sharp knife. Arrange the tuna on a plate.
  3. Chop the green part of a spring onion and sprinkle them on top of the tuna.
  4. 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.

 

How to Regrow Scallions Indoors

regrowing scallions - trust in kimscallions regrown - trust in kim

In the middle of winter it’s nice to be able to grow something. These photos show some scallions I bought and cut to cook with and then let them grow back.  The brown part at the very base of the scallions in the bottom photo shows where I cut them; all of the green in new growth.  This is about 10 days  growth, but I’m going to let them grow a little more before I cut them again.

All you do is:

1. Put the cut scallions in a bowl, glass or vase with some water.

2. Rinse the bulbs and roots daily and add fresh water.

Wait for them to grow so you have more fresh scallions to cook with.

Sometimes I add a little sugar to the water.  I’m not sure if this speeds up or helps the growing process in any way, but it doesn’t hurt.  I’ll have to do a side by side test sometime to see if it makes a difference.  Let me know what works for you!