If you are looking for something fast yet tasty to make for your guests this is one of my favourites. it really doesn’t take much time and so tasty. As usual,it is all about the quality of the ingredients you start with. I recommend going to your local fishmonger and asking if they have Ahi Tuna that has been Flash Frozen for Sashimi or Sushi purposes. The difference between the two is with rice (Sushi) or without (Sashimi).Simply asking for Sashimi or Sushi grade won’t necessarily do it. These terms can mean different things in different parts of the world. Originally it is said that it simply referred to the grade of the fish as determined by the fishmonger to make better sales as a marketing pitch for more expensive cuts. It is a term that can in some areas of the globe be used at the seller’s discretion. Generally it refers specifically to the fish having been flash-frozen to at least -40 F. for at least a week. (Most home freezers cannot attain this temperature.) Many restaurant Sushi freezers will go yo -60F. I know that there are those out there that say I am being over cautious but for me personally it is worth it. ( I won’t get into the different types of parasites that can be in fish.) So now that I have thoroughly put you off raw fish, let us proceed!

If you purchased your steak frozen take it directly home and put in the fridge (not freezer) for about 2 hours. If you bought it thawed, place directly into your freezer. For the frozen Tuna you want it to thaw a bit to make it easier to cut. If it is already thawed you want it to firm up a bit also to assist in cutting depending on how thin you want it.

Next, take your mayonnaise and spoon into a bowl and add the wasabi paste. Mix well with small whisk. (If you like it stronger simply add more paste.) Set aside in fridge. Then fine chop either red or sweet onions. ( If you don’t know how to properly fine chop then go to Three ways to chop an Onion like a pro.) Set aside in fridge. Take out the Lumpfish Caviar and place in fine sieve and rinse under cold water until for a minute or until water runs through it clear. This will remove any excess salt and coloring. Gently spoon back into jar and into fridge.

As always make sure your knife is sharp. If you have never learned how to prepare and cut Tuna please go to How to cut Sashimi. Once you have cut the Tuna place on your plate. I prefer long plates to show off the Tuna. I chill plates prior but it is not a must. Place plates on your counter and then lay your Tuna slices at an angle ( 4 ). Then lightly sprinkle the diced onion over the Tuna. Remember,more is not always better. The flavour of the Tuna is quite delicate, you don’t want to over power it. Take the Wasabi/ Mayo mixture out of the fridge and cut a tiny hole in one corner of the bag. You now have your piping bag. You can get creative here but I prefer to just pipe thin diagonal lines across the plate as seen above. Then lastly add the Caviar in small amounts over the Tuna and finish with fresh cracked pepper. Enjoy!