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Sashimi of tuna with ginger dressing


  • Briefly blanch the ginger in boiling water. Then rinse in cold water, drain well and squeeze out all the liquid.
  • To make the dressing, combine the ginger, garlic, shallots and coriander with the spring onions and soy. Set aside for up to 30 mins. Then add 3 chopped lime segments and both oils. Toss well and taste for seasoning.
  • To serve, arrange the sliced tuna on individual plates, spoon the dressing on top and sprinkle with the sesame seeds and a little chopped lime. Garnish with extra coriander sprigs.
  • David Raynor, Riverhouse Restaurant in Noosa


  • 120 gm fresh ginger, julienned
  • 6 garlic cloves, crushed
  • 30 gm shallots, finely sliced
  • 4 coriander sprigs, finely chopped
  • 60 gm spring (green) onions, finely sliced
  • 200 ml Japanese soy sauce
  • 1 lime, peeled, seeded & cut into segments
  • 100 ml grape seed oil
  • 150 ml extra virgin oil
  • 600 gm sashimi-grade tuna, finely sliced
  • 2 tbsp each dry roasted white & black sesame seeds

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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