What are the precautions I should take in preparing Tuna Sashimi?

Question

I bought this "tuna bar", which is mainly a bar of tuna, at the supermarket yesterday. I want to make tuna sashimi for a lil' snack tonight, but I'm not sure how to make it, and if there are any precautions I should take in handling and making it. Please help me! Thank you!

Answer 1

If you bought it yesterday it is definitely not fresh enough to use raw tonight, I'm afraid. If it smells AT ALL fishy, even slightly, it isn't fresh enough to eat raw, so sniff the fish, preferably before you buy it! I certainly wouldn't trust fish that had been sitting in the fridge for so long.

Next time, shop on the day you plan to have sashimi, and ask the fishmonger what sashimi grade fish they have. It may not be tuna. At our local supermarket, the salmon is usually freshest, as it is popular enough for them to get deliveries every day.  If you are getting a whole fish, or asking the fishmonger to fillet and prepare a whole fish for you, make sure the eyes look glassy and not dull or sunken to ensure you get a fresh fish.

When you slice it, just make sure that everything is very clean, your knife is sharp and don't let it sit out for longer than necessary - make and eat immediately.

To use the tuna you have today, try slicing it thick and pan frying it with a little butter. Serve it doused in lemon juice with some new potatoes and green salad or veg on the side. Yummy!

Answer 2

Just take a sharp knife and cut it and have it with soy sauce.

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Answer 3

Make sure Tuna is fresh (sashimi grade), they are more expensive than regular supermarket tuna.

Use clean knife and cutting broad.

Slice tuna.

Dip in soy sauce & wasabi for flavor.

Enjoy.