Skip to content


Open House 2018

Big Eye Tuna Sashimi With Yuzu

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

A light appetizer to pair with Cakebread Cellars Sauvignon Blanc


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


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.

Cakebread Cellars

You must confirm that you are at least 21 years of age before entering the site.

Guest or

© 2019 Cakebread Cellars | Rutherford, CA 94573