Very nice. Very healthy too.

I always find that recipes tend over doing it with sesame oil. Two table spoons is too much. One tea spoon is plenty.

I also find a little minced ginger in the soy sauce adds a lot for this recipe.

dcarch

Looks great and I'm not a fan of tuna but I sure would be tempted to give that a try. Nice pic.

Very nice looking! and yes, so easy! I first learned to love rare tuna from the fantastic appetizer at Outback.

I learned to love rare tuna while I was in California visiting with the CF members at a sushi restaurant.

Yours looks yummy.

Annie

dcarch, I agree on the sesame oil - next time we will definitely cut back. Chase, you should definitely try it! It doesn't taste "fishy" in the slightest and with a good dipping sauce, it's quite tasty!

What?? Outback has a tuna appetizer?! Who knew?

Yes, there's just something about rare tuna... I think it's a totally underrated fish and people get scared because of the "rare" factor. Undercooking fish seems like a dangerous prospect, but as long as you buy the sushi grade stuff, you should be good, right?

Maybe it's time for me to try rare tuna again. I like raw tuna and I like tuna cooked medium rare, but for some strange reason I've never been crazy about the hybrid. Yours looks really nice and I sure wouldn't mind my 'trying again' to be with one of those slices!

Personally I also think you made a happy mistake. I might sprinkle something on tuna before searing it, but to me marinating it would be a shame.

I'm a big fan of sashimi grade ahi tuna. Your dinner looks wonderful. Perfectly cooked. The flavour of that tuna is soooo good it really doesn't need a marinade.

Ann

Glad you found a good way to have a leftover. I agree with Dcarch in that far too many recipes call for too much sesame oil. A wonderful tasting product, but a little goes a long way. I usually cut back from what is called for, at least for the first time using a recipe. You can always add later, can't take away.

Beverly

Yummy, we love tuna steaks. Costco (here) has some great tuna steaks. We buy them fresh and cook that night.
Your pic is very pretty.
Linda

I love sashimi and sushi and found a wonderful recipe that layers the sushi in a dish, then is cut into squares for serving. Since no one I know is a sushi chef, I don't have to follow the time honored method of making those rolls, tediously. "Want it now"!

The only problem is that I don't know which dashi it calls for in this recipe. It just says "dashi", so I leave it out, but would love to know which kind of dashi I should be using: katsuo (bonito flakes), kombu (kelp), or niboshi (dried anchovies or sardines). Or maybe using dried shrimp (ebi). That is easy enough to find in grocery stores in the Spanish/Mexican foods section, where the others warrant a trip to Whole Foods or Asian Market (30 miles either one). Perhaps someone here knows more about sushi-making and can help me out for an authentic flavor for this sushi?

And, though I do not like hot spicy foods (karasugiru/picante), I adore wasabi. It bites then goes away, unlike habanero's that bite for hours. Go figure.

Nancy

Here is a link that might be useful: layered - not rolled - sushi recipe

I didn't notice the link to the recipe first time around. That's not exactly marinating, so I'd give it a try. In fact, I might just do that sometime soon.

Nancy - I checked out the recipe you linked. Right under step 12 it gives you an opportunity to ask a question about it. Who knows who will answer, but I figure it's worth a shot. Of the four choices you offered, all I can say is I hope three of them taste better than dried shrimp. I bought that stuff once. ONCE!