Tuna Sashimi “pizza

Name: Tuna Sashimi “pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 113 grams sashimi grade Ahi tuna slightly frozen; 1 package kaiware daikon sprouts; 2 teaspoons kabosu juice (or lime juice); 1 zest from kabosu (or lime); 2 Tbsps Kewpie mayonaise; 1 Tbsp olive oil; 4 larges very large salt flavored rice crackers (about 6? in diam); 1 serving sea salt; 4 green shiso leaves, cut into chiffonade

Tuna Sashimi “pizzan is a gluten free, dairy free, fodmap friendly, and pescatarian main course. This recipe serves 1. One portion of this dish contains about 28g of protein, 62g of fat, and a total of 708 calories. It is an expensive recipe for fans of Mediterranean food. If you have kewpie mayonaise, shiso leaves, olive oil, and a few other ingredients on hand, you can make it. To use up the juice you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Lightly toast the rice crackers so they are nice and crispy (be careful not to burn them).Before you start assembling these, make sure you have all the toppings ready as they need to be eaten immediately after being assembled.Slice the semi frozen tuna as thin as possible (think prosciutto thin).

Ingredients you will need

Rice Crackers

Prosciutto

Toast

Tuna

Mix the mayonaise, kabosu zest and kabosu juice until combined. When all the ingredients are ready, use a pastry brush to paint on a thin layer of the citrus mayo on the rice cracker. Top with some tuna slices, then use a different pastry brush to apply a thin coating of olive oil. Top with some green shiso and kaiware daikon, then sprinkle on a pinch of sea salt.

Ingredients you will need

Mayonnaise

Olive Oil

Sea Salt

Crackers

Daikon Radish

Juice

Rice

Tuna

Equipment you will use

Pastry Brush

Serve immediately.

Equipment

Pastry Brush

Ingredients

Servings:

113grams

sashimi grade Ahi tuna slightly frozen 1package

kaiware daikon sprouts 2teaspoons

kabosu juice (or lime juice)1

zest from kabosu (or lime)2Tbsps

Kewpie mayonaise 1Tbsp

olive oil 4larges

very large salt flavored rice crackers (about 6? in diam)1serving

sea salt 4

green shiso leaves, cut into chiffonade

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are my top picks for Tuna. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. You could try Francis Ford Coppola Diamond Collection Merlot. Reviewers quite like it with a 4 out of 5 star rating and a price of about 20 dollars per bottle.