This delicious tuna salad is the perfect asian inspired summer lunch. Bright mango pairs perfectly with fresh tuna, sour orange, and salty ponzu– with just a bit of kick from sriracha. Worried about eating raw tuna at home? Check out the safety tips below! By the way, this post is sponsored by Pescadeli.
Frequently Asked Questions
Is Eating Raw Fish Safe?
As with any raw food, there is a small chance of food borne illness when eating raw fish. Many fish naturally contain nematodes (aka: roundworms) in their gut; this becomes a problem when the gut is pierced during cleaning and these nematodes escape onto the surrounding meat. However, nematodes can be killed two ways: cooking or freezing. Once the fish has been properly prepared and frozen, there is a very small chance of becoming sick– of course eating raw fish is not recommended for children, the elderly, or pregnant women.
How do I know if fish is “sushi Grade”?
The label “sushi grade” means that the fish has been frozen in a way that will kill any parasites that may have escaped onto the meat. In the US, this standard means the fish must be frozen at -4 degrees C for at least 7 days, or -31 degrees C for at least 15 hours. The best way to find out if a fish is sushi grade (if it isn’t on the label) is to ask! When it comes to eating raw fish, don’t be afraid to ask your fishmonger questions! Better safe than sorry!
How do I thaw sushi grade fish safely?
First, remove the fish from any packing and run it under cold tap water. Next, create a saline solution by combining salt and cold water. Submerge the fish in the cold salty water and let it sit for exactly five minutes. This will help set both the color and flavor of the tuna. Lastly, wrap the tuna in paper towels and place it in an airtight container in the refrigerator until thawed. This usually takes between 5-6 hours per 4 oz of tuna.
What’s the best way to slice raw tuna?
As with any meat, you want to slice against the grain of the meat. See the stripes running through the tuna? That is the direction of the grain which means that when I bite into the tuna, they will separate providing a more tender piece of meat. Pro tip: It’s easiest to slice tuna when it is still just barely frozen– the meat will hold together better and it then it will thaw quickly once sliced. Also, use a very sharp, non-serated knife.
What is ponzu?
Ponzu is a Japanese condiment that tastes like a less harsh, more citrus-y soy sauce. It is available in most grocery stores but if you can’t find it, you can substitute the 1/4 cup for: 2 tbsp soy sauce (low sodium preferred) + 1 tbsp lime juice.
Other Seafood Recipes You’ll Love
Tuna Crudo Salad with Mango & Ponzu
For the Salad
- 4 oz sushi grade tuna thawed
- 4 cups baby arugula
- 1 mango sliced thin
- 1 orange segmented and juice reseved
- 1 carrot thinly sliced
- 1 green onion thinly sliced
- Sesame seeds to taste
For the Dressing
- 1/4 cup freshly squeezed orange juice
- 1/4 cup ponzu
- sriracha to taste
Thaw the Tuna
- To thaw the tuna, remove the fish from any packing and run it under cold tap water.
- Next, create a saline solution by combining salt and cold water– about 1 tbsp of salt per cup of water. Whisk until the salt is fully dissolved. Submerge the fish in the cold salty water and let it sit for exactly five minutes. This will help set both the color and flavor of the tuna.
- Lastly, wrap the tuna in paper towels and place it in an airtight container in the refrigerator until thawed. This usually takes between 5-6 hours per 4 oz of tuna.
Make the Ponzu Dressing
- In a small bowl, whisk together the ingredients. Set aside until ready to use.
Assemble the Salad
- When the tuna is almost thawed (still very firm and cold to the touch), slice it thinly agaist the grain.
- Divide the ingredients between two plates. Lightly dress with ponzu dressing. Add sesame seeds to taste. Serve immediately.
Let’s Talk about Pescadeli
Pescadeli is an amazing seafood market in Bethesda, MD! Growing up in South Carolina, we always had an abundance of fresh, local caught seafood at our fingertips but when I moved to Washington, DC that wasn’t the case– or so I thought. Before I discovered Pescadeli, we relied on our grocery store for seafood and I have to say… it wasn’t great. Eventually seafood fell out of our diet and our new year’s resolution for 2020 was to eat more seafood. So naturally I started looking into seafood markets near me and I hit the jackpot with Pescadeli! After being a loyal customer for a few months, I reached out to their team about doing some restaurant photography (check out my portfolio from their shoot here). Now I’m so exited to share our next collaboration: a Seafood Series! This week we’ll be highlighting some of the best seafood Pescadeli has to offer! Are you hungry? I know I am!
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