Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

AHI TUNA CARPACCIO w/ sesame-soy glaze

We've created a twist on the traditional "carpaccio" with this tender, chewy fish. The citrusy flavors of the ponzu sauce add a lovely kick that is perfectly balanced by the smoky notes of the sesame oil. This makes a nice light lunch or a prelude to the entree at dinner time.

Ingredients: Print Ingredients

• 6-8 oz. piece sushi-grade ahi tuna (ask for it at the fish counter)
• 1/2 english cucumber, sliced into circles
• 1/4 cup red + yellow bell peppers, diced
• Black sesame seeds
• 4-5 Tblsp. ponzu sauce
• Sesame oil
• 1 tblsp. lemon-infused olive oil (optional)


Wrap tuna in plastic wrap and freeze for at least 2 hours.

In a small bowl, toss together the sliced cucumber and diced pepper with the ponzu sauce. Ponzu is citrus-infused soy sauce; you can easily find it in most markets. Cover and marinate for at least two hours.

How To Serve:

Just before serving, lightly coat a chilled plate with sesame oil. Slice the frozen tuna as thinly as you can and lay it on the plate in a single layer. Arrange the cucumbers and peppers in the center and drizzle the leftover ponzu sauce over the tuna.

Sprinkle black sesame seeds over the top. Finish with a light drizzle of lemon-infused olive oil, or if you don't have that, a few drops of sesame oil.

Wine Pairings:
White and chilled are the two operative words here... We like a fruity white with this, like Folie a Deux's Menage a Trois Chardonnay... mmm!

Click here for a printable version of the recipe.

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