Uchi’s Tuna and Goat Cheese Sashimi

August 30th, 2009 by katie

I am not the biggest fan of raw fish.  Really, I am not.  I prefer my sushi cooked, my salmon well done, and my tuna-well, let’s just say I don’t particularly care for tuna any which way.  Until recently, that is.  On a recent trip to Uchi in Austin, mrChaos ordered this small dish of Maguro tuna sashimi with green apples, pumpkin seed oil, and goat cheese.  And it rocked my world.  The wonderful crunch and tang of the apples and the creamy bits of cheese went perfectly with the melt in your mouth bites of fish.  Maguro, or ahi, is yellowfin or bigeye tuna and has a firm texture and a buttery mouth feel.  We loved the maguro sashimi at Uchi so much that we ordered it again for dessert.  We have also since made it at home as mrChaos’s georgous photo can attest.

Tuna and Goat Cheese Sashimi

serves 2, prep 10 min, from Uchi via Whole Foods
  • 6 oz. sushi grade yellowfin tuna, sliced into bite-size pieces
  • sea salt and black pepper
  • 2 cloves garlic, minced
  • 3 tbsp San Bai Zu (see below)
  • 1 Granny Smith apple, julienned
  • 4 tsp pumpkin seed oil
  • 3 oz. soft goat cheese, crumbled

San Bai Zu

  • 6 tbsp rice wine vinegar
  • 2 tbsp sugar
  • 1 tbsp soy sauce
  • pinch of salt
  • 1 tbsp water
  1. Make the San Bai Zu.  Whisk vinegar and sugar together until dissolved.
  2. Whisk in soy sauce, salt and water.
  3. Toss the tuna with salt, pepper, garlic, and San Bai Zu.
  4. Arrange apple slices on a plate. Place tuna over apples and drizzle with San Bai Zu mixture.
  5. Drizzle with pumpkin seed oil and dot with bits of goat cheese.  Serve.

This dish seems complex but really it is a simple, no-cook salad.  Perfect for the end of a hot summer.  Ask your grocer for sushi grade tuna and don’t be concerned if they only have it frozen.  Thaw the fish quickly in an ice water bath or slowly in the refrigerator.  Whole Foods, by the way, does not sell sushi-grade fish but I know it is available by mail order if your local grocer doesn’t carry it.

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Posted in Easy, Fast, Salads, Snacks/Appetizers

8 Responses

  1. noble pig

    Oh how yummy..so simple but perfection.

  2. EB

    Welcome to the delicious world of raw fish!

  3. sweetbird

    I am most definitely going to have to try this – and soon.

  4. lola

    that looks amazing!

  5. heidileon

    lovely, so simple, delicious, fresh and summery!

  6. Pamela

    Katie, thank you so much for sharing this recipe. I made this tonight for my fiance and mine’s 6 month anniversary and it was fantastic!

  7. Analog Girl

    Both your presentation and photo makes this look ever so much more enticing than the one per your link! MrChaos does indeed do a lovely job photographing :-). I came to explore a little using the link on BlueJeanGourmet’s blog (one I really enjoy!) and will have to look some more for sure!!!

  8. Cucee Sprouts

    You and I made a similar-type of recipe. You used goat cheese and I used blue cheese. What an awesome idea to use cheese as part of the dressing. Her eis my recipe: Salmon Sashimi with Blue Cheese and White Miso Puree http://cuceesprouts.com/2010/10/salmon-sashimi-with-blue-cheese-and-whie-miso-puree/

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About chaos

cha·os -noun 1. a condition or place of great disorder or confusion. My chaotic kitchen is the result of three kids, two adults, dog, cat, and fish, a food obsession, a wine drinking hobby, and too few hours in the day. Between trying to feed a family of five healthy, happy meals, watching my weight, saving my pennies, and staying partially sane I have picked up a few tricks along the way. So here they are: the very best tips, tricks, and recipes from my chaotic kitchen-to yours!

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