Tuna Sashimi with Chilled Strawberry Soup
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
- Blender or food processor
INGREDIENTS
- 5.3 ounces/150 grams sashimi-grade tuna loin, thinly sliced
Soup:
- 1 cup/150 grams strawberries, hulled and halved
- 1 tablespoon yuzu juice, or substitute with lemon juice
- ½ teaspoon lemongrass (white part only), finely chopped
- 1 tablespoon sugar, adjust based on the sweetness of the strawberries
- ¼ cup/60 milliliters water
Salad:
- ½ ripe avocado, diced into small cubes
- 1 small cucumber, finely chopped
- 3 strawberries, diced into small cubes
- ½ kaffir lime leaf, finely chopped (optional)
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- Coarse salt, to taste
INSTRUCTIONS
- In a blender or food processor, combine the strawberries, yuzu juice, lemongrass, sugar, and water. Blend until completely smooth. Taste and adjust seasoning or sweetness, if needed. Chill in the refrigerator for at least 30 minutes.
- In a small bowl, gently toss the avocado, cucumber, strawberries, and kaffir lime leaf. Drizzle with lemon juice and olive oil, then season with salt. Mix until well combined.
- Lay the tuna slices on a serving plate. Spoon a small amount of the salad onto each slice, rolling or folding the tuna to hold the filling, if desired.
- Just before serving, pour the chilled strawberry soup around the tuna. Garnish with extra herbs, a sprinkle of flaky salt, or a drizzle of olive oil, if you like. Serve immediately.
MY NOTES
FAQ
What is the strawberry soup a good pairing for tuna sashimi?
The strawberry soup complements tuna sashimi with its balance of sweetness and acidity. The natural sweetness of strawberries enhances the mild, rich flavor of the tuna, while the slight tartness from yuzu juice or lemon adds brightness, cutting through the fattiness of the fish. The soup’s light, refreshing nature contrasts with the dense texture of the sashimi, creating a well-rounded bite. Additionally, strawberries have subtle umami compounds that can enhance the savory depth of the tuna. This pairing highlights both the fruit’s vibrant qualities and the fish’s delicate taste, making the dish feel balanced, fresh, and innovative.
Can I substitute the yuzu juice with something else?
You can substitute yuzu juice if it’s unavailable. The closest alternatives are a mix of lemon and lime juice, as yuzu has a citrusy flavor with both sweet and tart elements. You can use a ratio of 3 parts lemon juice to 1 part lime juice to mimic yuzu’s unique profile. Another option is calamansi juice, which has a similarly bright, floral citrus flavor. If you want a milder substitute, a combination of grapefruit juice with a dash of vinegar can also work. These alternatives maintain the dish’s balance of acidity, which is essential for complementing the richness of the tuna sashimi.
How thin should I slice the tuna sashimi?
For this recipe, slice the tuna sashimi about ⅛ inch (3 mm) thick. This thickness allows the fish to be tender and easy to fold or roll around the salad, while still providing enough structure to hold its shape. Slicing too thick can make the sashimi chewy and overpower the delicate flavors of the strawberry soup and salad, while slicing too thin may cause the fish to fall apart. Use a sharp knife, ideally a sashimi or yanagiba knife, to achieve clean, precise cuts. Keeping the tuna chilled makes slicing easier, as the firmer texture helps maintain even slices.
What can I use instead of kaffir lime leaves?
If you can’t find kaffir lime leaves, you can substitute with lime zest or a mix of lime and bay leaves. Kaffir lime leaves have a distinct citrusy, floral aroma, so using about ½ teaspoon of lime zest per leaf can replicate some of that fragrance. For more complexity, combine lime zest with a small piece of fresh basil or Thai basil, which adds a subtle herbal note. Another option is Makrut lime leaves, which are the same as kaffir lime leaves but labeled differently. While no substitute perfectly matches the unique aroma, these alternatives preserve the salad’s fresh, citrusy character.
can I prepare the strawberry soup IN ADVANCE?
You can prepare the strawberry soup up to 24 hours in advance. Store it in an airtight container in the refrigerator to keep it fresh and vibrant. The flavors may deepen slightly as the ingredients meld, but it’s a good idea to taste the soup before serving and adjust the seasoning if needed. If the soup thickens or separates, give it a quick stir or blend it again for a smooth consistency. For the best presentation, keep the soup well-chilled and pour it around the tuna sashimi just before serving to maintain the dish’s refreshing contrast.
How should I store tuna sashimi leftovers, if any?
This tuna sashimi dish is best enjoyed fresh, but if you have leftovers, store components separately. Keep the strawberry soup in an airtight container in the fridge for up to 24 hours. The tuna sashimi should be consumed the same day, as raw fish loses its freshness quickly. If you must store it, wrap the tuna tightly in plastic wrap and place it in an airtight container on ice in the refrigerator for no more than 12 hours. The salad can last up to 12 hours, but avocado may brown. For food safety, avoid storing assembled tuna and salad for extended periods.
What wine or beverage pairs best with tuna sashimi?
A crisp, dry white wine or sparkling wine pairs beautifully with this dish. Sauvignon Blanc, with its bright acidity and citrus notes, complements the strawberry soup and cuts through the richness of the tuna. A dry rosé offers berry flavors that mirror the strawberries without overwhelming the palate. If you prefer bubbles, Brut Champagne or Prosecco adds effervescence and refreshes the palate between bites. For non-alcoholic options, a chilled cucumber and lime sparkling water or a light green tea works well. The key is to choose a drink with enough acidity and freshness to enhance the dish’s vibrant flavors.
Can I add other fruits or vegetables to the salad?
You can add other fruits or vegetables to the salad to enhance the dish’s complexity. Mango or papaya add tropical sweetness, balancing the tart strawberry soup. Finely diced bell peppers contribute crunch and a mild, sweet flavor. Radishes or watermelon radishes offer peppery notes and vibrant color. You could also add finely chopped herbs like cilantro or mint for extra freshness. Just keep the additions balanced — the salad should complement the tuna, not overwhelm it. Stick to small, evenly diced ingredients to maintain a cohesive texture, so each bite includes a mix of flavors and elements.
