Posts tagged: recipes with tuna

Tekka Don (Tuna Bowl) Recipe – Japanese Cooking 101

Tekka Don is generally a rice dish that originated from Japan. It mainly features rice topped with thinly sliced fresh, raw tuna sashimi. You can easily personalize the taste of this type of donburi by mixing any spices on it. This dish is very easy to make. You can even be joined by kids at home making this delicious rice bowl. Raw tuna may come in pricey, but this recipe is worth it. This can be served in any normal days for lunch, but it is more special when served for special events.


• Steamed rice
• 225 grams tuna (Sashimi grade and thinly sliced)
• 6 tbsp Mentsuyu (multipurpose sauce) or
• 2 tbsp Mirin (sweet rice wine)
• 2 tbsp Sake (Japanese rice wine)
• 2 tbsp soy sauce
• Wasabi
• Roasted seaweed (thinly cut)
• Sesame seeds


If you are not using Mentsuyu or the multipurpose sauce:
Set a small saucepan at a medium heat.
Combine mirin, sake, and soy sauce.
Bring to a boil.
Remove from heat and let it cool.

Marinating the tuna slices:
Prepare the thinly sliced tuna on a pan.
Pour the sauce into the pan.
Thoroughly mix the sauce and the tuna slices for 10 minutes.

Prepare the rice bowl with steamed rice in it.
Place the tuna slices on top of the rice.
Top it off with sesame seeds, wasabi, and roasted seaweeds.
Serve and enjoy.

Tips and ideas:

If you want more taste, then you can pour some of the sauce to your rice bowl.

Tekka Don (Tuna Bowl) Recipe - Japanese Cooking 101
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Spicy Tuna Salmon Sushi Roll

The dish that we that we all know today as sushi has gone through a long history and development of food preservation from the ancient times. It originated from the paddy fields along the Mekong River in Southeast Asia. As there were no means of refrigeration, freshly caught fish was mixed with salted rice and left to ferment for up to a year. The rice was then thrown away and only the fermented fish was eaten. As sushi was introduced in Japan, the fermentation process has evolved from fish that was ready to be eaten in almost a year to just 1 month. During the 19th century, Japanese sushi makers have developed a process of placing a layer of cooked rice seasoned with vinegar alongside a layer of fish. The layers were compressed in a small wooden box for two hours, then sliced into serving pieces. The rice was not thrown away but eaten with the fish. For these reasons, sushi has always been associated with raw fish but it is actually a dish of vinegared rice served with various fillings and toppings, which may include raw fish.

With this recipe, you can serve an impressive spicy tuna salmon sushi roll to your family and friends. Sushi rice is wrapped in avocado, fish, and nori paper, then topped with a spicy fish tartare. These spicy tuna salmon sushi rolls are not only pleasing to the eye but also to the palate.


• 1 sashimi grade tuna steak
• 1 sashimi grade salmon filet
• white sushi rice
• narrow strips of sliced avocado
• 1-cm strips of nori paper

Salmon And Tuna Tartar:

• 1/4 cup of finely chopped salmon
• 1/4 cup of finely chopped tuna
• 1 tsp sriracha sauce
• 1 tsp soy sauce
• 1 tbsp lime juice
• 1 tsp chopped chives


This recipe takes about 20 minutes to make. Serves 2 to 3.

Cut the salmon and tuna into thin slices, about 10-cm long.
To make the salmon roll, take a small ball of sushi rice.
Wrap it in an avocado strip, then in the slice of salmon.
Repeat the process for the rest of the salmon slices.
To make the tuna roll, take a small ball of sushi rice.
Wrap it in an avocado strip, then in the slice of tuna.
Repeat the process for the rest of the tuna slices.
To make the tartare, put tuna and salmon in two separate bowls.
Add sriracha sauce, soy sauce, lime juice, and chopped chives, then mix well.
Top the salmon rolls with the tuna tartare while the tuna rolls with salmon tartare.
Sprinkle some more chopped chives on top, then serve.

Ideas And Tips:

• Aside from avocado, you can use mango or cucumber.

• You can substitute sriracha sauce with wasabi paste.

• Aside from tuna and salmon, you can use halibut, prawns, sea bass or red snapper.

Spicy Tuna Salmon Sushi Roll
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Smoked Fish Recipe

Smoking is one of the oldest methods of food preservation. In the modern culinary world, smoking is mainly done to add a unique flavor and aroma to the food. The flavor does not only come from the curing or brining liquid but also from the smoking wood being used. Tough meat cuts and meaty fish are best for smoking. As smoking is a dry cooking method, the meat or fish becomes smaller and lighter once cooked.

This recipe uses 2 kids of tuna brined in a mixture of chardonnay, sugar, and salt. This dish is best served as an appetizer. The smoked tuna fillets can store in the fridge for 5 to 7 days.


• 1 lb. Bluefin Tuna fillet, cut into serving pieces
• 1 lb. Yellowfin Tuna fillet, cut into serving pieces
• 1 bottle Chardonnay
• 1 1/2 cups of firmly packed brown sugar
• 1/4 cup of sea salt


This recipe takes about 10 minutes to make. Brining takes at least 4 hours. The fish needs to cook for 2 hours in the smoker. Serves 8 to 10.

To prepare the brine, pour chardonnay in a large mixing bowl.
Add brown sugar and sea salt.
Mix well until sugar is dissolved.
Place fish in a zip-lock bag.
Pour brine into the zip-lock bag.
Put this in the fridge and let the fish sit in the brine for at least 4 hours.
Preheat the smoker to 225ºF.
Cook fish in the smoker for 2 hours.

Ideas And Tips:

• You may also use salmon or trout.

• Other smoking woods that you can use for fish include beech, alder, grapefruit, kiawe, nectarine, oak, peach, pimento or plum.

• Smoked fish can also be used in salads, spreads, pasta sauces, and soups.

Smoked Fish Recipe!
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