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Tuna Carpaccio With Yuzu Kosho Dressing
The perfect appetizer that combines Japanese and Italian cuisine.
All types of cooking oil are usable for this recipe, if you’d like to use other than olive oil, we recommend replacing it with sesame oil or rapeseed oil.
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Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Servings
1
Ingredients
1x
2x
3x
3
tsp
Olive Oil
1
tsp
Soy Sauce
½
tsp
Yuzu Kosho
1
tsp
Yuzu Juice
(or Lemon Juice)
100
g
Tuna Sashimi
Cucumber
Toasted Sesame
(as garnish)
Instructions
Slice the tuna sashimi thinly. After that, cut the cucumber into small pieces.
To make yuzu kosho dressing, combine olive oil, soy sauce, yuzu kosho, and yuzu juice in a small bowl.
Arrange the sashimi on a plate, sprinkle the cucumber pieces, and pour the yuzu kosho dressing all over it.
Lastly, sprinkle some toasted sesame on top.
Keyword
Yuzu Kosho