Ruby Tuna and Octopus Sashimi
Two textures that play off each other. All the work is in choosing the fish and slicing it cleanly.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 2
- Level
- Easy
Photo: Jonathan Borba / Pexels
Treat this plate as a showcase for the best seafood you can find. Pre-cooked octopus from an Asian market saves an hour; slice it on a slight diagonal to show off the tender center. Look for tuna with a clear, glassy red color and no rainbow sheen; a single even block is far easier to slice than trimmed pieces. Serve it with green tea or a crisp, cold drink.
Method
Chill a serving plate or bowl in the freezer for 15 minutes. Keep the fish refrigerated until the moment you slice it.
With a long knife, slice the tuna and octopus into even slices and lay them in rows as you go so they keep their shape.
Arrange the slices over the daikon threads or ice, tucking garnishes between the pieces.
Spoon or serve soy sauce on the side, add a small mound of wasabi and eat within 20 minutes.
Chef's note
Always ask your fishmonger what they sell for raw consumption.
From the Sashimi and Crudo counter
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