Sashimi Tuna Recipe



  • 500 gms Very Fresh Fish (such as tuna, salmon or trout)
  • 1 Carrot
  • 1 Daikon Raddish


  1. Use a very sharp, flat-bladed knife to remove any skin from the fish.
  2. Place the fish in the freezer and chill it until it is just firm enough to be cut thinly and evenly into slices, about 5 mm in width.
  3. Try to make each cut one motion in one direction, taking care not to saw the fish.
  4. Use a zester to scrape the carrot and daikon into long fine strips or cut them into fine julienne strips. Arrange the fish pieces on a platter.
  5. Garnish with the carrot and daikon raddish.
  6. Serve with soy sauce and wasabi.

One thought on “Sashimi Tuna Recipe

  1. Hey there just wanted to give you a brief heads up and let you know a few of the images aren’t loading correctly. I’m not sure why but I think its a linking issue. I’ve tried it in two different web browsers and both show the same outcome.

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