Hamachi with Soy and Lemon AND Seared Ahi Tuna with Spicy Aioli

Wow, are we having some spectacular weather here in Seattle.  In all the years I've lived here, I cannot recall a stretch of weather in May to June like what we've had these past weeks.  It's been beautiful, mild and sunny days which is my absolute favorite.  We've already been grilling up a storm, so tonight we are swinging to the raw side of things and dialing up some sashimi.   Happy days!

I buy pretty much all of my sashimi at Uwajimaya.  I think they have a good rate of sell through on their seafood and I know them and they know me.  It's a good combo.  For both of these dishes, the fish, of course, is the star and what little I do to the fish is just a small light to enhance what is already fabulous.  So, getting a fresh piece of fish is key.

For the Hamachi:
I often debate with myself whether to buy the belly portion or the back portion.  I know the belly portion will be slightly better, but I go for the back portion because it is more uniform and thick.  It makes for better presentation.
Uwajimaya sells many types of sashimi already cut into blocks for easy slicing.  Depending how much I want to buy, I either buy the ready cut blocks or go for the cut to size pieces from the fish counter.  Blocks are more expensive because they have been trimmed up all nice and tidy.

For the soy and lemon sauce:
2 teaspoons grape seed oil
1 tablespoon light soy sauce
1 tablespoon fresh lemon juice
½ teaspoon sugar
wasabi to your liking - I used ¼ teaspoon for the kids
a couple turns of the black pepper grinder
Whisk the ingredients together and set aside until ready to use.

Slice the hamachi into ¼ to ⅓ inch thick pieces.  I had about ¾ pound.
Lay them fanned out on a plate.
Drizzle the sauce over the hamachi.  
Finish with some finely sliced chives.
I served this with a little side of seaweed salad, which I bought pre-made, from Uwajimaya as well. 

For the Ahi Tuna:
For the spicy aioli
2 tablespoons mayonaise
1 tablespoon fresh lemon juice
1 teaspoon sriracha hot sauce
1 teaspoon honey
½ teaspoon light soy sauce
¼ teaspoon sesame oil
Whisk all ingredients together and set aside until ready to use.

In a smoking hot pan, add just a few drops of grape seed oil.
Sear the tuna in all sides quickly.  I had a ⅓ pound piece.
Slice the tuna into ¼ to ⅓ inch thick pieces.

Lay the tuna on a bed of fresh arugula.
Drizzle with the spicy aioli and finish with a sprinkle of toasted sesame seed and crispy seaweed.  

One other thought is whether to serve the sashimi just slightly colder than room temp or cold right of the refrigerator.  We prefer just slighter colder than room temp.  The fish is just a bit more tender and has more flavor that way.  
Divine and devoured!


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