Have you ever pondered the difference between poke bowls and rice bowls? It turns out that while these dishes are similar, ...

Each slice should be about 1/8″- 1/4″. High quality. High quality. High quality. Use fresh ingredients of the highest quality you can swing. Quick and easy Tuna Crudo loaded with fresh tuna and ahi ...

TOKYO (AP) — Tsukudani, a sweet, Japanese side dish often served with hot rice, originated in the samurai era in a tiny ...

Written in vibrant chalk colors, it highlights whatever treasures arrived on the morning boats – perhaps a spicy blackened fish sandwich, wild-caught Alaskan halibut plate, or the legendary fried soft ...

The Turtle Shack Cafe in Palm Coast serves up seafood that would make a mermaid jealous, but it’s their key lime pie that might just change your life. You’ve probably driven past dozens of seafood ...

Set tuna flat on a cutting board and let partial thaw, until soft enough to cut through, but still quite firm. Now use a very sharp knife to cut the tuna, widthwise, into very thin slices.

Pinch of salt 12 butter lettuce leaves 9 ounces sushi-grade ahi tuna, cut into twelve 1/3-inch-thick slices 12 paper-thin slices of jalapeño, soaked in ice water Sriracha chili sauce, for garnishing ...

8 ounces of ahi tuna, cubed Salt to taste 1-2 teaspoons of sesame seeds 1⁄4 cup mayonnaise 1 tablespoon Hamajang Hot Sauce 3 pieces watercress garnish Lavender honey TO PREPARE STEP ONE. Press sushi ...

The ceviche is made from sushi-grade ahi tuna and poached shrimp, per the chain. It's tossed with green onion, cilantro, and lime juice, and served with guacamole and corn tortillas.

Season both sides of the tuna steaks well with salt and pepper. Sear tuna to rare (about 10 seconds each side). Remove from the skillet. Let sit a minute or so and thinly slice.

Ingredients 24 oz. fresh sushi-grade ahi tuna Cure as needed 1 cup olive oil (enough to coat the tuna) Cure 1 cup salt 1 cup brown sugar 1 Tbsp. cumin 1 Tbsp. allspice 2 Tbsp. ground ancho chile ...