Recipes

Open House 2018

Big Eye Tuna Sashimi With Yuzu

YIELD:
Serves 8
CHEF:
Chef Brian Streeter
Pairs well with:
Sauvignon Blanc, Napa Valley

A light appetizer to pair with Cakebread Cellars Sauvignon Blanc


Ingredients

1T. yuzu juice
3 T. lemon juice
3 T. soy sauce
4 tsp. rice vinegar
2 tsp. water
½ tsp. sugar
¼ tsp. ground mustard
2 T. grapeseed oil
1 T. sesame oil

1 lb. big eye tuna, sashimi grade
3 oz. daikon sprouts
Sriracha chili sauce


Preparation

Combine the first seven ingredients. Stir to dissolve the salt and sugar and then add stir in the grapeseed and sesame oils. Reserve.

Cut the fish into paper-thin slices, keeping the blade at an acute angle to achieve a clean cut across the grain in one drawing stoke. Let the weight of the knife do the work as you draw the blade back. Fan out the fish slices on a serving dish. Drizzle the yuzu dressing over the top of the fish and garnish each piece of tuna with the daikon sprouts and a small dot of the Sriracha sauce on top.

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