As I mentioned a few posts before, I recently went through and purged my collection of cooking recipes, selectively cutting out (scrapbooking) those I thought I might want to make.  This recipe appealed to me because we LOVE sushi, and TB LOVES sesame seeds – so why not make it?

This weekend when we were down at Granville Island we stopped by our favourite fish n’ chips place, Go Fish.  Right in front many of the local fisherman dock their boats and sell their catch (just wait for the spotted prawn festival!), and there in massive block print was BC TUNA, so I thought why not?  I wandered down, and sure enough they had sushi grade tuna, it wasn’t yellow fin however, what the recipe called for, but it was still great!

TB really liked the dipping sauce. I liked it, but I think I may be partial to something a little more salty and full of heat… like wasabi and soy sauce.  However,  I certainly don’t feel like the recipe is a write off, rather I think it just needs some tweaking, perhaps a little more soy?  And perhaps more red pepper flakes.



For the Dipping Sauce

2 tablespoons mirin
2 tablespoons miso paste (recipe called for white miso, but we already had regular paste in the fridge)
1/2 cup carrot juice
2 tablespoons fresh orange juice (juice from half an orange)
2 teaspoons soy sauce
1 tablespoon plus 2 teaspoons distilled vinegar
1/2 teaspoon red pepper flakes
1/4 teaspoon sesame oil
1 scallion, green part only, thinly sliced

For the Tuna
3 tablespoons white  sesame seeds
1 tablespoon black sesame seeds
1 lb sushi grade tuna
1 tablespoon saflower oil


  1. Make the dipping sauce: combine all the ingredients in a small bowl.  Whisk until miso disolves.  Sprinkle with sliced scallions.
  2. Make the tuna: combine sesame seeds in a shallow dish.
  3. Press tuna pieces into seeds, turning to coat each side.
  4. Heat oil in a medium saute pan over medium-high heat.  Add tuna, and cook each side until white seeds are golden, aout 20 seconds a side.
  5. Transfer tuna to a paper towel lined plate for about 1 minute.
  6. Cut each piece into 1/4 inch thick slices.
  7. Serve with dipping sauce.

4 servings
*  *  *
per Serving:
243 calories
5 g fat
1 g fiber