Tuna Sashimi with cilantro lime dip

I love sushi and sashimi and have the good fortune to have sushi-grade tuna available, even in Oklahoma. I get it shipped to me monthly, along with other seafood, frozen and packed in dry ice, from Sizzlefish at a reasonable price. My shipment also includes red snapper, salmon, scallops and, when available, Chilean sea bass. It’s all sustainably caught and flash-frozen before shipping, preserving freshness.

Most often, I pan-fry the fish, using a bit of avocado oil in my AnolonX cookware, which minimzes the oil needed and does an awesome job, but sometimes I use other methods. I even baked the sea bass last night, using a sweet cilantro, lime, and soy sauce that turned out really well.

I also use the sushi-grade tuna for my own version of ceviche, which involves “cooking” the tuna in lime juice for a few hours, and then mixing it with shrimp, avocado, cilantro, and diced mango, celery, cucumber, and poblano peppers.

I posted the cevice recipe earlier, so tonight I’m going to post sashimi tuna (no cooking) with a creamy lime cilantro dipping sauce. I served this with steamed brocollini, and it was quite tasty. This recipe makes a lot of sauce–the picture is about a third of the sauce. Mr. Gene used the remainder as a dip for corn chips, kind of like a fusion of Asian and Mexican guacamole. About half the listed calories are from the tuna, so you can adjust according to how much dip you use.

There are some tools that are helpful, even with a recipe this simple.

Garlic press. This one is awesome, but so is this microplane mincer/slicer.Ginger mincer. The one I use is no longer available, but this zester works, too.Herb scissorsPrep bowls. Alas, the ones I use are no longer available.Juicer (This is a hand juicer. If I’m juicing several lemons or limes, for example when making cevice, I use a juicing attachment for my mixer.) PrintSashimi Tuna with Lime Cilantro SauceCalories 397kcalEquipment1 Garlic press or microplane mincer1 Ginger mincer1 Herb scissors1 Zester for lime1 JuicerIngredients1 4 oz sushi-grade tuna steak1 TBSP Lime Zest2 TBSP Lime juice. One large or two small limes.4 TBSP Lite sour cream (Daisy brand)2 TBSP chopped cilantro1 TBSP Diced red onion1 clove garlic clove, minced1 TSP minced fresh gingerSalt 1/4 tsp to tastePepper 1/4 tsp to taste2 oz avocado (about 1/2 small avocado) (optional)1 packet Splenda (optional) (or 1 tsp sugar)Sesame seeds (optional)InstructionsSeason the tuna with salt and pepper. I use smoked salt and smoked pepper for extra flavorSlice the tuna against the grain into thin strips, about a quarter inch thickMeasure out the sour cream in a small prep bowlZest the lime and add zest to the prep bowl.Cut the lime in half and extract the juice. It helps to roll the lime on the counter with the palm of your hand. You might need two limes to obtain 2TBSP of juice. I've seen TV chefs just squeeze lemons and limes with their fists to extract juice, but this never works for me. I have a simple, plastic juicer that does a great job of extracting all the juice. Mash about 1/2 small avocado into prep bowl (if using)Put the diced onion and minced garlic and ginger into the prep bowlPut the chopped cilantro into the prep bowlLightly season with salt and pepper to taste. I don't measure, but instead use a few twists of my salt and pepper mill. Add sweetener if using.Mix the ingredients together and let sit for at least five minutes. If you prepare ahead of time, store covered in the refrigerator for up to four days. Dust with sesame seeds (optional) I used "tuxedo" seeds, a mix of regular and black sesame seeds. Recipe-Calorie-and-Nutrition-Calculator-1

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