Akami Nashi Recipe
blue fin tuna, pickled cucumbers, asian pear, ponzu, chili crisp
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Tuna
Using a sharp knife, slice the bluefin tuna into thin sashimi-style slices, about 0.5 cm thick. Arrange the slices on a serving plate.
Prepare the Asian Pear
Wash the Asian pear thoroughly. Cut it in half, remove the core, and slice it into thin wedges. Arrange the wedges next to the tuna on the plate.
Prepare the Pickled Cucumbers
If you are using store-bought pickled cucumbers, simply slice them into thin rounds. If you are making your own, slice fresh cucumbers thinly and marinate them in vinegar, sugar, and salt for at least 30 minutes before serving.
Assembly
Combine Ingredients
Drizzle the ponzu sauce evenly over the arranged tuna and pear. Add the pickled cucumbers around the plate for a pop of flavor and color.
Finish with Chili Crisp
Sprinkle the chili crisp over the tuna and cucumbers to add a spicy crunch.
