I grew up by the ocean, spending my earliest years on the beaches of South Texas before moving with my family to the tiny island of Okinawa where I spent my grade school years.
I remember late nights at shacks in Texas, seasoned and boiled crabs dumped from enormous buckets onto newspaper-lined tables. It's there that, before kindergarten, I learned to smash my way through bright red, wild-armed creatures and pluck out every bit of their juicy, sweet flesh.
Later, in Japan, I remember pacing through the markets with my mother and younger sister. Alongside pots of fermented vegetables, strange herbs, and bags of rice, I remember the freshly caught fish: their eyes still glassy from the sea.
Linda Filler says
This looks like a great recipe and I'd love to try it. But tuna is the only thing my husband is deathly allergic to. Will it work as well with any other type fish?
I'm so glad you included a substitute for the spice mixture since seaweed and I don't get along. What could be used instead of the soy sauce? Soy ANYTHING makes me stop breathing, and I'm strangely fond of breathing.
Marilyn, try coconut aminos.
Looks like an awesome recipe, Jenny! I just have to pick up some togarashi spice. We get our fish from a Community-Supported Fishery called Skipper Otto's CSF, which also supports family fishermen. They offer sustainably-caught salmon, halibut, and tuna from the west coast of B.C. and drive out to those of who are land-locked (I'm in Calgary, AB) a couple times a year to deliver flash frozen-at-sea seafood.
My favorite place to get fish! I've got their albacore out for Friday date-night dinner--I'll try this gorgeous looking recipe. Thanks!!!
Heide Steinkraus says
How can I make myself like tuna cooked the way it is suppose to be cooked, which
is barely cooked. I don't even eat raw sushi. My husband loves tuna and
he barely cooks his like you. Any suggestions?