Seared Tuna Sashimi (Aburi Toro)

Step 1

With a very sharp knife, slice sashimi into thin slice, roughly ¼ inch (6 mm) slices. You don’t want it too thin or else the torch will cook through the entire slice.

Step 2

Cover a plate with aluminum foil and place the sashimi slices on top. Sear the sashimi with a culinary blow torch until the top surface is lightly brown. The goal is for lightly searing outside but still raw on the inside.

Step 3

Serve on a plate and sprinkle with green onion. Dip in yuzu to enjoy!

Step 4

Sashimi-grade fish has to be refrigerated all the time and consumed within 24 hours.