Sliced Fresh Tuna with Lime and Soy

Mag Uro no Sashimi

Preparation info

  • Serves

    4—6

    • Difficulty

      Easy

Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Though many connoisseurs prefer the marbled and fatty toro (the pink meat that comes from the belly of the tuna), I personally adore the lean, ruby-red meat called akami that’s taken from the dorsal side of the fish. When I was in Hawaii, I discovered the exquisite flavor and texture of ahi, a velvety, scarlet-fleshed variety of Pacific tuna. Ahi has a delicate flavor compared to the more robust bluefin tuna that’s more commonly found on both the east and the wes