Chef Alec Kerr's Zesty Toro Sashimi
Inspired by Japanese exotic spices with a touch of Italian flare, Chef Alec Kerr has created a simple yet exotic way to enjoy our famous Bluefin Tuna Toro.
Umami Lab Challenge: Using our Bluefin Tuna Toro, create an exotic way of enjoying the fatty mouth feel without soy sauce!
Preparing the Fish
- Start by using the recommended thawing process to fully thaw the Bluefin Toro saku block.
- Once thawed, remove the saku block out of the vacuum sealed bag and pat dry with a paper towel. Remove as much excess water as possible.
- If there are significant sinew on the sides, remove as needed.
Slice and Place
- Once the saku block is patted dry, you are ready to slice!
- Slice in one motion with recommended thickness of 1/8" per slice (having a sharp knife helps.
- Place Toro slices in a straight line at the center of the plate.
The Toppings
- Place your desired flakey salt on top of the row of slices (around a pinch per slice). We used black salt for the added aesthetic effect!
- Using a zester (you can use a grater if you don't have one), add about a pinch of lemon zest per slice. You may add more on the side for decorative purposes if you wish. Save the remaining lemon for later.
- Drizzle olive oil, around 1/4 TSP per slice. Be careful not to over do it.
- Squeeze the lemon juice on top, 1-2 quick passes on the row of Toro.
- Place a pinch of Togarashi for each slice of the Toro.
Additional Decor (optional)
- Roll thinly sliced pickled cucumber into bundles (5 bundles).
- Arrange them around the Toro slices.
- Top the bundles with your desired herbs for decoration.
How to Eat
- No need to use soy sauce on ponzu for this dish - just have at it!
