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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

With sushi grade Tuna, a recipe really isn’t required. My rule is simply do not overcook. The middle should remain deep red and the surface a light brown. A pleasing alternative to a slab of Tuna plunked on a plate are 2 oz cubes.The dipping sauce is an important addition – it contributes to every mouthful with its unique Asian flavor. As usual, it’s only one man’s opinion.

INGREDIENTS For the Dipping Sauce

1/2 cup of Soy Sauce
1/4 cup chopped Scallions
2 TB of fresh Lemon Juice
1 tsp of Sesame Oil
1 tsp of fresh Ginger (grated)
1/2 tsp of Cornstarch (dissolved in Water)

METHOD For the Dipping Sauce

1. Combine the Soy Sauce, chopped Scallions, Lemon Juice & fresh Ginger in a large bowl. Add the Tuna cubes to coat, & marinate in the fridge for about 20 minutes. Remove the Tuna & set aside.

2. Pour the remaining marinade into a small sauce pan & bring to a boil. Add the Cornstarch & water, stirring with a whisk to completely dissolve. Simmer for about 3-4 minutes, until the sauce thickens. Set aside


1 lb of sushi grade Tuna (cut into 8 2 oz cubes)
Lemon or Lime Juice
Sea Salt
Sesame Seeds
Scallions (cut to 3″ pieces)
Cilantro leaves
1 TB of Peanut Oil


1. Heat a cast iron pan to the highest setting.

2. Add the Tuna cubes four at a time, for 30 seconds a side. If you prefer slightly less rare Tuna, cook for another 30 seconds a side. Place on a warm platter.

3. Repeat with the four more Tuna cubes. . Place on the same warm platter.

4. To plate, spoon a bed of the reduced dipping sauce & top with four Tuna cubes. Add the Scallions, Sesame Seeds & Cilantro.

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