Marinated Tuna

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Appears in

Sepia: The Cuisine of Martin Benn


By Martin Benn

Published 2014

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  • 350 g (12 oz) sashimi-grade yellowfin tuna (skinned and trimmed weight)
  • 35 ml (1Ā¼ fl oz) olive oil
  • 30 ml (1 fl oz) organic tamari soy sauce
  • 30 ml (1 fl oz) mirin
  • 2 tablespoons finely chopped eschalots
  • 2 tablespoons finely chopped chives
  • pinch freshly ground white pepper


Place the tuna on a board and cut into 1 cm (Ā½ in) cubes. Put the diced tuna in a bowl and coat evenly with the olive oil. Season the tuna with the soy sauce and mirin, turning the tuna over gently with a spoon. Add the eschalots, chives and pepper, and mix together gently. Set aside until required.

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