TRIPLE Tuna Sashimi

Triple Tuna Sashimi for 3 people, using the ingredients you provided:

Ingredients :

• 300 g of bluefin tuna, cut in the belly part
• 3 wasabi knobs
• 2 sheets of nori
• 3 tbsp sake
• 4 tbsp soy sauce

Preparation :

1. Prepare the marinade and the nori sheets:

   • Pour the 3 tablespoons of sake into a bowl.
   • Add 1 tbsp of soy sauce and mix well.
   • Tear the nori sheets into small squares of about 2 cm and add them to the bowl with the sake and soy sauce.
   • Mix so that the nori is well soaked in liquid. Let stand.

2. Prepare the tuna:

   • Remove the skin, bones and black part from the piece of tuna.
   • Divide the tuna into three separate parts:
     • Toro : the fatty part of the belly
     • Chu-toro : the medium-fat middle part
     • Maguro : The Lean Part
   • Cut each piece into 1 x 2 cm strips, making sure to cut perpendicular to the tuna fibres for nice slices.

3. Dress the sashimi:

   • Arrange the tuna slices on a platter in three separate arrangements: one for the toro, one for the chu-toro, and one for the maguro.
   • Between each type of tuna, form small piles of drained nori (the nori soaked in the sauce) and place a dab of wasabi next to each group.

4. Presentation and tasting:

   • Serve the sashimi in flat, shallow bowls.
   • In each bowl, pour 1 tbsp of soy sauce.
   • Each guest can add a dab of wasabi to their soy sauce, then delicately dip the tuna slices in it.

   For a spring touch, you can accompany this sashimi with crunchy yam sticks or, more classically, light daikon filaments.

Tips:

• If you want to lighten the recipe a little, you can use only one or two parts of the tuna (for example, only the toro or the maguro).
• For a more refined experience, serve with vinegared rice on the side or pickled vegetables.

This simple and delicate recipe highlights the freshness of the red tuna and the balance of flavors thanks to the sake, soy sauce, and wasabi. Enjoy!