Seafood

Bluefin tuna belly with wasabi oil and finger lime

Indulge in the buttery, melt-in-your-mouth richness of premium Bluefin tuna belly, elevated by a sharp, house-made wasabi oil. Each bite is finished with a burst of citrus from fresh finger lime pearls, creating a perfectly balanced symphony of fat, heat, and acid.

Prep

20m

Cook

Serves

Calories

320kcal

Qty	Ingredient
14 oz 400 g	Sashimi-grade Bluefin Tuna Belly (Otoro)
1/4 cup 60 ml	Grapeseed or Neutral Oil
2 tsp 10 g	Wasabi Powder (high quality)
3 pieces 3 pieces	Finger Limes
1 pinch 2 g	Maldon Sea Salt
1 handful 10 g	Micro-Shiso or Daikon Sprouts
1 tsp 5 ml	Light Soy Sauce

2 Method

Step 1. Prepare the wasabi oil by whisking the wasabi powder with a teaspoon of water to form a paste, then slowly whisk in the grapeseed oil. Let it sit for 10 minutes, then strain through a fine mesh or coffee filter for a clear, spicy oil.

Step 2. Ensure the tuna belly is extremely cold (put it in the freezer for 10 minutes prior to slicing) to ensure clean, beautiful cuts.

Step 3. Using a very sharp sashimi knife (Yanagiba), slice the tuna against the grain into 1/4-inch thick slices.

Step 4. Arrange the tuna slices on a chilled serving platter without overlapping them too much.

Step 5. Cut the finger limes in half crosswise and gently squeeze the citrus pearls over each slice of tuna.

Step 6. Drizzle the prepared wasabi oil sparingly over the fish, followed by a tiny drop of light soy sauce on each piece.

Step 7. Garnish with a sprinkle of Maldon sea salt and micro-shiso or sprouts. Serve immediately while the fish is still chilled.

·
Use a very sharp knife to avoid tearing the delicate fat fibers of the Otoro.
·
If you cannot find finger limes, use a small amount of lime zest and a drop of lime juice.
·
Chill your serving plate in the freezer for 15 minutes before plating to keep the fish at the perfect temperature.
·
Make the wasabi oil a day in advance for a more intense flavor profile.

? FAQ

Where can I buy Bluefin tuna belly?

Look for a reputable Japanese fish market or a high-end fishmonger that specifies 'sashimi-grade' or 'sushi-grade' fish.

What are finger limes?

Finger limes are a citrus fruit often called 'citrus caviar' because they contain tiny juice vesicles that pop in your mouth.

Can I use regular wasabi paste from a tube?

Yes, but for the oil infusion, high-quality powder or freshly grated wasabi provides a cleaner flavor and better infusion.

How long does the wasabi oil keep?

Stored in an airtight container in the fridge, the oil will stay fresh and spicy for up to 3 days.

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Bluefin tuna belly with wasabi oil and finger lime

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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