Blue Fin Tuna Seared Sashimi NC Produce Style – Most Prestigious and Luxurious Fish money can buy.. Just Stunning 1

Blue Fin Tuna Seared Sashimi NC Produce Style – Outstanding Quality Tuna – So Enjoyed this Plate of Food.

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Blue Fin Tuna Seared Sashimi NC Produce Style
Blue Fin Tuna Seared Sashimi NC Produce Style

Grilled Mediterranean Ahi Tuna


Ahi Tuna (Yellowfin) Steaks Grilled with a Mediterranean Flair. Yellowfin Tuna or Ahi Tuna is usually served either Raw, as in sushi or Seared. or Grilled. When I first had this tuna grilled in spain with olive oil and salt I couldn’t believe it was fish at all. This recipe is a bit of a cross between seared italian style and Spanish grilled. Blue Fin Tuna Seared Sashimi NC Produce Style
Minutes to Prepare:  15 Minutes to Cook: 10 Number of Servings: 4

Tuna Sushi


  • 100g Sushi Rice
  • 200ml Water
  • 1Pinch Salt
  • 1tbsp Caster Sugar
  • 25ml Rice Wine Vinegar

  • 50g Nigella Seeds
  • 2tsp Wasabi Paste(mixed with ½ tsp water)
  • 100g Raw Tuna Fillet(very thinly sliced)
  • 1/4 Cucumber(deseeded and thinly sliced lengthways)


  1. First rinse the sushi rice in cold water and drain thoroughly.
  2. Put the sushi rice into a pan and cover with the water, bring to the boil and simmer for about 20 minutes, until the water has been absorbed. Remove from the heat and set aside, covered to cool.
  3. Transfer the rice to a bowl and season with salt. Dissolve the sugar in the vinegar, pour of the rice and mix. Blue Fin Tuna Seared Sashimi NC Produce Style
  1. Cover a sushi mat with cling film and sprinkle over an even layer of nigella seeds. Spoon a layer of sushi rice over the top of the seeds, about 1cm thick, and then spread over the wasabi paste. Lay the tuna slices over the wasabi and top with cucumber. Blue Fin Tuna Seared Sashimi NC Produce Style
  1. Roll the sushi up tightly and gently squeeze to compact, being careful not to include the mat or cling film. Wrap the sushi roll in cling film and chill for 15 minutes.
  2. Once chilled slice into 2 cm rounds and serve with extra wasabi and pickled ginger.

How many Types of Tuna are there in Sushi.

There are five types of tuna often used for sushi toppings: Pacific bluefin tuna, Southern bluefin tuna, Bigeye Tuna, Yellowfin Tuna, Albacore Tuna. Obviously the taste differs depending on the type. Let’s take a look at the detailed characteristics of these five types of tuna

What is the difference between Pacific Blue Tuna and Autumn Tuna.

Further, those caught from Autumn are higher in fat content and traded at high prices comparable to Pacific bluefin tuna. It has more akami (red meat) compared with Pacific bluefin tuna, but it is sweet as you’d expect from tuna with good balance. It is not widely distributed and it is often consumed locally.

I have a great recipe for low carb sushi rolls that I make quite often. Package of whipped cream cheese 4 Avocados 4 nori sheets Sashimi tuna. Blue Fin Tuna Seared Sashimi NC Produce Style

Calories: 80 per servingCategory: Appetizer, Main Course, Snack1. Cut the red peppers and cucumbers into very narrow matchstick pieces of even length – about 1/4 in (about 1/2 cm) wide and the same length as the narrow side of a seaweed snack sheet. Cut the salmon and avocado into pieces the same length, but wider. You’ll need 20 pieces of each.

2. Arrange a row of 5 seaweed snacks in a single layer on a cutting board. Pour some cold water in a bowl nearby. Wet your finger with water and wet the short edge of each seaweed sheet, Place one piece each of salmon, red pepper, cucumber, and avocado at the opposite edge of the first seaweed snack. Blue Fin Tuna Seared Sashimi NC Produce Style

3. Repeat step 2 for the entire row. Once the whole row is done, roll up the first seaweed snack and press the edge to seal. (The water should have softened the edge by this point, making it easy to seal. The wet edge from the first piece will soften naturally by the time you finish adding to the last.) Place seam side down onto a plate. Blue Fin Tuna Seared Sashimi NC Produce Style
4. Repeat steps 2-3 until you use up all your seaweed snack sheets.

What Is Seared Tuna Tataki?

Seared Tuna Tataki is tuna lightly seared and served rare with a citrus-based soy sauce. It’s very easy and quick to prepare, and it is a light yet flavorful appetizer to start a meal.This simple Asian dish is super-healthy and will have your tastebuds singing. Blue Fin Tuna Seared Sashimi NC Produce Style


  • tuna loin 1 long, 300-400g
  • groundnut oil 1 tsp
  • black and white sesame seeds 2 tbsp
  • English mustard for brushing
  • micro leaves, baby salad leaves or chives to serve


  • grated ginger 1 tsp
  • spring onion 1, finely sliced
  • soy sauce 1 tbsp
  • sesame oil 1½ tsp
  • lime juice 1 tbsp


  • STEP 1

Rub the tuna all over with the groundnut oil, then season with salt and lots of black pepper. Put the sesame seeds on a flat plate. Brush a little more oil over a non-stick pan. Sear the fish for about 20 seconds on each side. Take out of the pan and brush very thinly with mustard, then roll quickly in the sesame seeds to coat. Wrap in clingfilm and chill in the fridge for 20 minutes.

  • STEP 2

Mix the sauce ingredients together. To serve, use a very sharp knife to cut the tuna into ½cm slices. Arrange on a platter and scatter over the micro leaves and chives. Serve with the sauce.

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