I was totally expecting some ginger, sesame oil, and seasoned rice vinegar in that dressing, but the sesame seeds, soy, mirin, and sugar look TOTALLY better. I can't wait to try it.
Chef John. Thank you. I made this Ahi Tuna, Spinach Salad for dinner tonight for myself and my wife. I have to report that it was outstanding. Nothing short of delightful. Again, thanks.
You have to be the single best chef Ive watched a recipe for, straight to the point, good sense of humor and realistic about what your viewers can get in terms of ingredients
The way ive always done it in restaurants is getting a sizzle plater screaming hot on a gas burner adding veg oil right before the tuna goes in. I feel like you get better color while still keeping a thin sear. I also mix white/black seeds. I like the tuxedo look. When coating the fish i tend to just put the seeds in a container or bag and place the fish inside to give a much more even covered coating.
I really appreciate the way you plated this. It's a solid sashimi presentation. The fish is allowed to stand alone and catch your attention, so the first thing you see is the quality of the cut. The spinach is playing a supporting role and not inhibiting the impression of the sashimi. Real good job. Japanese cuisine is a favorite subject of mine, and I so frequently see western cooks misunderstand or completely neglect the fundamental ideas behind it, getting it disastrously and almost insultingly wrong. For a truly atrocious example, look at the sashimi that Wolfgang Puck did in his Masterclass. By the time he's done covering it in nonsense you can barely see the salmon, like it's got something to hide. When you do any raw cut of fish you want to show pride in the quality of the ingredient itself and let it speak for itself. That's the most important thing, and all the skill and prep you see from sushi chefs is there to elevate that impression. I'm glad you've managed to capture that, despite your forewarnings about it not being strictly authentic. Don't sell yourself short.
My god, Chef John is such an absolute master. Compare a simple video like this to one of Joshua Weissman's fancier sexier videos for example, Joshua is just brilliant but with Chef John you can literally see the vast experience he has in everything he makes. How effortless yet delicious he makes it look.
I have to say that I don't really like Joshua Weissman's videos. Don't get me wrong, I know he is a great cook and I have made recipes from his videos, but i prefer 9 times out of 10 Chef John's videos. They are very focused on the techique rather than the show, also his videos are more explicit in the steps and alternatives.
Chef John has a lot of experience, yes, but it’s also important to note he’s taught at culinary schools for a long time. So, he’s an educator by trade & it comes naturally to him. I think Chef John’s videos deliver the best educational material for the home cook pound for pound, which shouldn’t be too surprising given his professional background in the industry.
If you cannot find mirin a couple of splashes of sake (my go to is Gekkeikan for cooking) will work. My favorite sushi bar makes this tuna but garlic instead of sesame and they sear it just slightly more. It's from heaven on a bed of warm rice with flying fish roe.
@@mahna_mahna Here in Germany, you usually find sake not only in the Asia-section of the supermarket, but also in the alcohol-section. So, if the supermarket doesn't have an Asia-section, you'd probably only find sake there and no mirin.
i have so many favorite things about these videos, but what i appreciate the most is during the voiceover, i don’t have to hear chewing sounds during the eating part. your misophonia afflicted watchers love you chef john
Chef John, Big fan! thanks for sharing so much of your knowledge! Far be it from me to tell you how to cook, but next time, if you're thawing the fish anyway, try giving it a sear while the inside is still a bit icy! You can crank the heat a little more and get a bit of a hard sear/crust on the outside, while keeping the inside raw. gotta pat dry before searing, of course. also, you've probably had it, but furikake seasoning in place of the sesame seeds are great here too!
@Danielle Anderson You're totally, right, i've done that before too. For Chef John's purposes (a cooking tutorial video) it's definitely better to play it safe, since he's still getting the raw inside and toasted sesame on the outside. good point!
@@katl8825 stupid questions are a myth made up by snooty people. I for sure do, even on cast iron or non-stick. i do canola oil, but i imagine a mix of neutral oil and sesame oil could be kinda dank
I usually don't really add sugar to the Goma-ae. I know you're supposed to, but depending on how sweet your mirin is, it's not necessary. if you don't have mirin, you will need some sugar though.
Seared tuna with sesame is great! My wife and I have it about once a month. I like a hotter pan to take it deeper into the maillard zone. I learned from you today to cook the baby spinach in a dry pan. I’m looking forward to trying it. Yesterday I made your baklava recipe...OMG! That was better than any baklava I’ve every bought on the streets when I lived in a small town outside of Istanbul.
@@TheNeighborNicky Оh my, thanks for the tip! Next time would definitely try it. At least i have salted butter for my toast, so will put it into use faster :D
@@JessHull I did! I love tataki, be it beef, tuna, what have you. As far as the salad, I usually go for seaweed and had never had spinach like this before. I gotta say they were both delicious and I will be making this regularly.
That looks delicious. I love to do a version where I marinate the tuna with soy sauce for a little while, take it out and roll it in (lots of) grounded cinnamon and after that in mixed sesame seeds. I fry it short but with higher temperature. It's served with some mango chutney. First I was afraid of the cinnamon, but it adds a lot without tasting like x-mas ☺. But I'll definitely do Chef John's version next time 😃.
My favorite sushi place does this but instead of plain sesame seeds, they mix sesame with “shichimi togarashi” (?) which is like a mix of chili peppers and citrus. An absolutely amazing pairing with fish!
The term “sushi grade” typically refers to fish that has been frozen. It is generally deemed as safer, although some toxicologists have pointed out that people eat both fresh and salt water fish raw or raw-marinaded quite frequently with little issue. As long as the fish comes out of a decently clean body of water, and not the LA river.
Yeah, except almost nothing you said is accurate. You completely ignored the fact that freezing it is a form of sterilization. Most parasites cant survive being frozen, so frozen fish is radically safer than fresh in all cases. Also, the cleanliness of the body of water doesnt really matter, or more accurately the ocean is pretty much the same once you get away from the coast. Parasites are what you are afraid of, not pollution. Tuna isnt a fresh water fish, so youre not pulling it out of a river anyway. The only part you got right is the fact that sushi grade is almost always frozen, but that is for a very good reason. As far as I can tell youre just talking out of your ass.
Additionally, the "fresh" fish you get from the supermarket has often been frozen for transport and then thawed, so the frozen stuff ends up being fresher anyway.
@@HyperIonMake I didn’t ignore the fact that freezing a fish is a form of sterilization. Matter of fact, the fish that I cure is typically frozen or is frozen by me, although it was likely frozen previo usly as you may have mentioned. Curing is another form that I’ve used, although that is primarily for texture and flavor of the fish. Lox being a great example. There certainly are fish that are safer and fish that are less safe. For example halibut has tons of worms specifically up front and near the belly. You can see them. Pollution certainly does play a role for fresh water fish. I know several people who are both fisherman, and PhDs in biology or toxicology or ecology and most of them are awfully ok with eating fresh and salt water fish because there’s not really a huge issue with it. Not just things like tuna, but fresh water salmon (Kokanee) as well as several types of Alaskan salmon, trout; walleye, northern, etc. often times with little other than some salt, oil, or soy sauce.
Hey, Mitzewich! You are by far and away, my favorite samurai. My first experience with semi-raw tuna was in the Dew Drop Inn in Honolulu. It was sashimi on a bed of thinly sliced cabbage with sesame soy on the side. It went well with our drafts. To this day, that style is still my choice -- so simple. But your suggestion, today is entered on my immediate agenda. Thank you.
Hi Chef John! Have you ever tried fully grown spinach that has purplish red tips on their stems? Now that spring is upon us, I highly recommend boiling some fully groen spinach with sesame oil and a little sea salt. Those spinach tips are the best part!
Recipe looks great!! Our Japanese cafe actually roll the spinach (pre dressing) in a sushi mat - it gives it a really nice design as it leaves the shape of the mat on the spinach. The we pour the sauce on top. You can pre buy sesame sauce - but Johns recipe is just as good. Also Ponzu while having a generic name has so MANY flavours depending on brand. So one ponzu might taste better than another. Big difference in flavours,so if you can be bothered buy small bottle then try different brand when it runs out. Ponzu is great in salads too. Luv you John!
Loving the idea for the spinach salad! It looks delicious! I get Ahi Tuna on sale all the time, but I never bother to sear it, I just slice it and eat it.
Just so everyone knows, it is GOOD if your fish has been previously frozen and then thawed. That's what sushi grade means; since you can't cook it to kill pathogens and parasites, it's frozen to a temperature that most pathogens and parasites die at. If you are eating sushi that hasn't been frozen, you might have a problem
I’ve been getting fresh sushi grade fish from the farmers market every Sunday and making sushi for a few months. I’ll try this soon and let you know how much it was liked.
Go-mae is one of my favourite Sushi side dishes. It is a must have for me when I go out for Sushi, if it is on the menu. The dressing can also have some rice wine vinegar in it too and tahini can be used as a substitute for grinding the toasted sesame seeds with a motar and pessle... Anyway it is done, it is delicious. When I lived in Vancouver I used to go to a fusion Izakaya restaurant that made it with a mix of spinach, chard, and radish. Unbelievable. As for frozen fish for Sushi, it is my understanding that in some states it is a legal requirement that the fish used in Sushi be frozen before use. I was on a work trip in Washington State a few years ago. I went out to a small sushi restaurant for dinner and started talking to the owner. He told me that all of his fish needed to be frozen prior to using it as sushi.
At the restaurant where I previously worked, we would sear the tuna first, allow it cool, brush it with sesame oil, roll it in toasted sesame seeds and wrap it in cling film to adhere more seeds to the tuna. I think we also put wasabi paste and lime juice into our miso mayo for sweetness and a little bit of heat.
I made your Brownies (+toasted pecans) and gave it to people I work with. When they asked for the recipe I gave you full credit and refered them to your channel
OMG...The David Lee Roth if your tuna is goth! I used your inspiration with a new rhyme for some BBQ I made today: You are after all the boss of your BBQ sauce!
I remember reading NYC health department required deep freezing of most sashimi grade fish. You have to go below -4 degrees to begin to kill parasites, I don’t think standard home freezers go that low.
Literally just had pepper tuna yesterday, I figure the process is very similar. One of my faves! My sushi place serves it in ponzu sauce with some fried garlic crispies on top.
My food wish is to have Chef John over for dinner so I can showcase all the things he’s taught me.
I'd rather go to his place.
Hi chef! Hope you are having a great day!
I was totally expecting some ginger, sesame oil, and seasoned rice vinegar in that dressing, but the sesame seeds, soy, mirin, and sugar look TOTALLY better.
I can't wait to try it.
Chef John. Thank you. I made this Ahi Tuna, Spinach Salad for dinner tonight for myself and my wife. I have to report that it was outstanding. Nothing short of delightful. Again, thanks.
You have to be the single best chef Ive watched a recipe for, straight to the point, good sense of humor and realistic about what your viewers can get in terms of ingredients
Simply sublime, and one of my faves.
The David Lee Roth, Tuna Looks Goth comment is my favorite to date.
it really was marvellous wasn't it
Same
Same, and I've been watching for a *while*
I was just headed down here to say the same thing.
That has to be one of the best ones.
The way ive always done it in restaurants is getting a sizzle plater screaming hot on a gas burner adding veg oil right before the tuna goes in. I feel like you get better color while still keeping a thin sear. I also mix white/black seeds. I like the tuxedo look. When coating the fish i tend to just put the seeds in a container or bag and place the fish inside to give a much more even covered coating.
Three cheers for the long-awaited return of the Freakishly Small Wooden Spoon™!!
We missed it...
Yes! In fact, I just located mine and used it for a sauce in Chef John's honor.
This looks like it would be a perfect "it's too hot to cook" meal.
I really appreciate the way you plated this. It's a solid sashimi presentation. The fish is allowed to stand alone and catch your attention, so the first thing you see is the quality of the cut. The spinach is playing a supporting role and not inhibiting the impression of the sashimi. Real good job.
Japanese cuisine is a favorite subject of mine, and I so frequently see western cooks misunderstand or completely neglect the fundamental ideas behind it, getting it disastrously and almost insultingly wrong. For a truly atrocious example, look at the sashimi that Wolfgang Puck did in his Masterclass. By the time he's done covering it in nonsense you can barely see the salmon, like it's got something to hide. When you do any raw cut of fish you want to show pride in the quality of the ingredient itself and let it speak for itself. That's the most important thing, and all the skill and prep you see from sushi chefs is there to elevate that impression. I'm glad you've managed to capture that, despite your forewarnings about it not being strictly authentic. Don't sell yourself short.
Congratulations to you and Michelle on the move!
I make Seared Tuna a lot but never thought of a Miso/mayo sauce - TOP SHELF, I SAY
Damn didn't expect to see you here. The sushi bar spinach is the big change for my seared tuna in the future.
Really? It's a pretty common thing
Whatup ya nerd?
Its actually pretty common
Does this tuna have a good roll?
My god, Chef John is such an absolute master. Compare a simple video like this to one of Joshua Weissman's fancier sexier videos for example, Joshua is just brilliant but with Chef John you can literally see the vast experience he has in everything he makes. How effortless yet delicious he makes it look.
I have to say that I don't really like Joshua Weissman's videos. Don't get me wrong, I know he is a great cook and I have made recipes from his videos, but i prefer 9 times out of 10 Chef John's videos. They are very focused on the techique rather than the show, also his videos are more explicit in the steps and alternatives.
I tried watching a clip of Joshua and it felt contrived, cynical and just so hamfisted in the delivery
Chef John has a lot of experience, yes, but it’s also important to note he’s taught at culinary schools for a long time. So, he’s an educator by trade & it comes naturally to him. I think Chef John’s videos deliver the best educational material for the home cook pound for pound, which shouldn’t be too surprising given his professional background in the industry.
Thank you Chef John. Because of you, everyone thinks I'm a great cook. They don't know I only showcase your recipes.
Is that... a new microphone? Chef John, you sound even MORE fabulous!
I totally thought I was crazy for thinking it sounded different.
That looks delicious. I would be really happy with more Asian recipes from the one and only chef John!
If you cannot find mirin a couple of splashes of sake (my go to is Gekkeikan for cooking) will work. My favorite sushi bar makes this tuna but garlic instead of sesame and they sear it just slightly more. It's from heaven on a bed of warm rice with flying fish roe.
I'm just wondering where you'd be that sake was readily available but not mirin. I have only seen the inverse. :D
@@mahna_mahna Here in Germany, you usually find sake not only in the Asia-section of the supermarket, but also in the alcohol-section. So, if the supermarket doesn't have an Asia-section, you'd probably only find sake there and no mirin.
now there's a video that really makes my mouth water and brings back memories of my trip to Japan
The RETURN OF THE FREAKISHLY SMALL WOODEN SPOON!!!!
i have so many favorite things about these videos, but what i appreciate the most is during the voiceover, i don’t have to hear chewing sounds during the eating part. your misophonia afflicted watchers love you chef john
Chef John,
Big fan! thanks for sharing so much of your knowledge! Far be it from me to tell you how to cook, but next time, if you're thawing the fish anyway, try giving it a sear while the inside is still a bit icy! You can crank the heat a little more and get a bit of a hard sear/crust on the outside, while keeping the inside raw. gotta pat dry before searing, of course. also, you've probably had it, but furikake seasoning in place of the sesame seeds are great here too!
Same - I by no means have the skill to question Chef John, but I would say a golden sear would be better if you could keep the inside the same.
Great advice!
@Danielle Anderson You're totally, right, i've done that before too. For Chef John's purposes (a cooking tutorial video) it's definitely better to play it safe, since he's still getting the raw inside and toasted sesame on the outside. good point!
This feels like a stupid question, but do you grease the pan? I’m not sure if the sesame /seasoning coating is enough to keep the fish off the pan...
@@katl8825 stupid questions are a myth made up by snooty people. I for sure do, even on cast iron or non-stick. i do canola oil, but i imagine a mix of neutral oil and sesame oil could be kinda dank
The plating segment was very fun to watch!
Food wishes is actually food rescue for me.
I usually don't really add sugar to the Goma-ae. I know you're supposed to, but depending on how sweet your mirin is, it's not necessary. if you don't have mirin, you will need some sugar though.
Could use dark soy sauce. It's sweetened.
Seared tuna with sesame is great! My wife and I have it about once a month. I like a hotter pan to take it deeper into the maillard zone. I learned from you today to cook the baby spinach in a dry pan. I’m looking forward to trying it.
Yesterday I made your baklava recipe...OMG! That was better than any baklava I’ve every bought on the streets when I lived in a small town outside of Istanbul.
How does this make me want something that I can't stand?? Ahhh the power of Chef John
I am always hungry watching your vids. Ty for sharing I appreciate you sharing.
I love you Chef John! I've made your Ultimate Brownies like 6 times over the last 2 months lol.
Make the coffee cake also... It was gone within a couple of hours in my house 😂
@@DerMeister1 bet
You beat me, I did them only 3 times.
@@TheSlavChef i found that we like them better if we leave out the salt and use salted butter instead.
@@TheNeighborNicky Оh my, thanks for the tip! Next time would definitely try it. At least i have salted butter for my toast, so will put it into use faster :D
Good morning from Australia chef John
I love ya chef John! This is my favorite!
Had this kind of tuna as the entree at a restaurant a while ago and it was amazing. Can definitely recommend it.
Always love tataki with some sliced serranos and a squeeze of lemon
Dang that sounds good!
i also love takis
100% making this today. Thanks Chef John! It looks amazing and crazy simple.
did you make it? how did it turn out?
@@JessHull I did! I love tataki, be it beef, tuna, what have you. As far as the salad, I usually go for seaweed and had never had spinach like this before. I gotta say they were both delicious and I will be making this regularly.
That looks delicious. I love to do a version where I marinate the tuna with soy sauce for a little while, take it out and roll it in (lots of) grounded cinnamon and after that in mixed sesame seeds. I fry it short but with higher temperature. It's served with some mango chutney. First I was afraid of the cinnamon, but it adds a lot without tasting like x-mas ☺. But I'll definitely do Chef John's version next time 😃.
My favorite sushi place does this but instead of plain sesame seeds, they mix sesame with “shichimi togarashi” (?) which is like a mix of chili peppers and citrus. An absolutely amazing pairing with fish!
The koreans mix sesame seeds with zest and salt to sprinkle on meat
This was easy and FANTASTIC> and Chef John is correct, eating them together in one bite is the money shot!
A nice classic but elegant recipe, nice
The term “sushi grade” typically refers to fish that has been frozen. It is generally deemed as safer, although some toxicologists have pointed out that people eat both fresh and salt water fish raw or raw-marinaded quite frequently with little issue. As long as the fish comes out of a decently clean body of water, and not the LA river.
Yeah, except almost nothing you said is accurate. You completely ignored the fact that freezing it is a form of sterilization. Most parasites cant survive being frozen, so frozen fish is radically safer than fresh in all cases. Also, the cleanliness of the body of water doesnt really matter, or more accurately the ocean is pretty much the same once you get away from the coast. Parasites are what you are afraid of, not pollution. Tuna isnt a fresh water fish, so youre not pulling it out of a river anyway. The only part you got right is the fact that sushi grade is almost always frozen, but that is for a very good reason. As far as I can tell youre just talking out of your ass.
Additionally, the "fresh" fish you get from the supermarket has often been frozen for transport and then thawed, so the frozen stuff ends up being fresher anyway.
@@HyperIonMake I didn’t ignore the fact that freezing a fish is a form of sterilization. Matter of fact, the fish that I cure is typically frozen or is frozen by me, although it was likely frozen previo
usly as you may have mentioned. Curing is another form that I’ve used, although that is primarily for texture and flavor of the fish. Lox being a great example.
There certainly are fish that are safer and fish that are less safe. For example halibut has tons of worms specifically up front and near the belly. You can see them.
Pollution certainly does play a role for fresh water fish.
I know several people who are both fisherman, and PhDs in biology or toxicology or ecology and most of them are awfully ok with eating fresh and salt water fish because there’s not really a huge issue with it. Not just things like tuna, but fresh water salmon (Kokanee) as well as several types of Alaskan salmon, trout; walleye, northern, etc. often times with little other than some salt, oil, or soy sauce.
@@gsuberland very true! Most fish you get is certainly frozen at your market. Which includes things like shrimp.
Hey, Mitzewich! You are by far and away, my favorite samurai. My first experience with semi-raw tuna was in the Dew Drop Inn in Honolulu. It was sashimi on a bed of thinly sliced cabbage with sesame soy on the side. It went well with our drafts. To this day, that style is still my choice -- so simple. But your suggestion, today is entered on my immediate agenda. Thank you.
My wife loved the spinach salad with the seared tuna
Thanks so much! I always appreciate your delivery and delicious recipes!
Nice! And can be easily made Keto friendly for the win! Thanks Chef!
Trying this tonight! Thanks Chef John
One of the best you’ve done!
Hi Chef John! Have you ever tried fully grown spinach that has purplish red tips on their stems? Now that spring is upon us, I highly recommend boiling some fully groen spinach with sesame oil and a little sea salt. Those spinach tips are the best part!
I dont understand who could ever dislike a Chef John video
Chef John you're my hero
My mouth is watering. I have to try this.
Another fantastic video Chef.
You had me at sushi bar🤗🤗🤗🌻🧡🍀 As always, delicious!! 😋
Made this tonight for my fiancé! One of the best fish dishes I have ever made! The sauce was perfect!!
Cant wait to do this one. So simple and so good!
this looks spectacular
Recipe looks great!!
Our Japanese cafe actually roll the spinach (pre dressing) in a sushi mat - it gives it a really nice design as it leaves the shape of the mat on the spinach. The we pour the sauce on top. You can pre buy sesame sauce - but Johns recipe is just as good.
Also Ponzu while having a generic name has so MANY flavours depending on brand. So one ponzu might taste better than another. Big difference in flavours,so if you can be bothered buy small bottle then try different brand when it runs out.
Ponzu is great in salads too.
Luv you John!
Looks amazing. A must try. Thank you.
Loving the idea for the spinach salad! It looks delicious! I get Ahi Tuna on sale all the time, but I never bother to sear it, I just slice it and eat it.
My favorite 🤩! So good 😊. Thanks for the great video.
Tip: try high heat next time to get a little more brown searing on the tuna.
Outstanding recipe.
One of my favorite dishes.
Wow..
So nice.. 👍
Thank you for sharing chef..
You are the ME SAY DAY-O of this Miso Mayo
Thanks for another great recipe chef!
Thank you Chef! I can't wait to make this dish!
My food wish is for Chef John to cook for me forever
This looks amazing and so simple. Epic! Tak!
YAAAAY it's the Return of the Freakishly Small Wooden Spoon, my favourite !!!!!
wow! that looks amazing.
Just so everyone knows, it is GOOD if your fish has been previously frozen and then thawed. That's what sushi grade means; since you can't cook it to kill pathogens and parasites, it's frozen to a temperature that most pathogens and parasites die at. If you are eating sushi that hasn't been frozen, you might have a problem
It's still disgusting
Great recipe as always!
What do you call a fish that needs help with his or her vocals?
Autotuna
You sound like Graham of ...
This is Chef John's channel.
@@majoroldladyakamom6948 And you sound like a major old lady... aka, Karen.
Thank you.....I am soooo going to make this, it looks FANSTASTIC!
I’ve been getting fresh sushi grade fish from the farmers market every Sunday and making sushi for a few months. I’ll try this soon and let you know how much it was liked.
Yay!! An appearance of the freakishly small wooden spoon! 😁
Looks so good! Would be good with seaweed salad also
I love how he talks!
As soon as i hear chef Jhon's voice. i immediately calm down.
Go-mae is one of my favourite Sushi side dishes. It is a must have for me when I go out for Sushi, if it is on the menu. The dressing can also have some rice wine vinegar in it too and tahini can be used as a substitute for grinding the toasted sesame seeds with a motar and pessle... Anyway it is done, it is delicious. When I lived in Vancouver I used to go to a fusion Izakaya restaurant that made it with a mix of spinach, chard, and radish. Unbelievable.
As for frozen fish for Sushi, it is my understanding that in some states it is a legal requirement that the fish used in Sushi be frozen before use. I was on a work trip in Washington State a few years ago. I went out to a small sushi restaurant for dinner and started talking to the owner. He told me that all of his fish needed to be frozen prior to using it as sushi.
Ichi ban! Domo arigato Sensei John😁😋
At the restaurant where I previously worked, we would sear the tuna first, allow it cool, brush it with sesame oil, roll it in toasted sesame seeds and wrap it in cling film to adhere more seeds to the tuna. I think we also put wasabi paste and lime juice into our miso mayo for sweetness and a little bit of heat.
Miso paste is great on roasted vegetables
O M G !!!!!! I just died and went to heaven !!!!!!
Looks magnificent!!!
Crazy to think that such a 5 star looking recipe takes a mere 15 minutes to make.
Good call on the miso mayo!
I made your Brownies (+toasted pecans) and gave it to people I work with. When they asked for the recipe I gave you full credit and refered them to your channel
Made this tonight but instead of the salad i sliced some shallots laid the tuna on top covered in green onions and ponzu. Really good.
Magnifique ! 🙏
OMG...The David Lee Roth if your tuna is goth! I used your inspiration with a new rhyme for some BBQ I made today: You are after all the boss of your BBQ sauce!
Looks Delicious!!
This was my exact lunch today
Yummmmmm
Looks delicious, can't have the mayonnaise or sugar, but put some pickled ginger in with the spinach.
Thanks Chef!
Fantastic. Thanks.
Love seared tuna with a honey Wasabi sauce yumm
Thank you for the yummy receipe❤🌹😋
Freezing raw fish is supposed to kill parasites, so yes please! This looks delicious!
I remember reading NYC health department required deep freezing of most sashimi grade fish. You have to go below -4 degrees to begin to kill parasites, I don’t think standard home freezers go that low.
I love this man!
OMG try listening to this video on 0.5 speed it's hilarious it makes chef john sound loaded!
Chef, I kid you not, I made Miso Mayo yesterday using your recipe for Mayo and and spoonful of miso paste, holy s***!
Literally just had pepper tuna yesterday, I figure the process is very similar. One of my faves! My sushi place serves it in ponzu sauce with some fried garlic crispies on top.