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Sashimi (means fresh slice)

Sashimi (means fresh slice)

Chef Michael Marcus

Bizen, Great Barrington, MA

Ingredients:

  • Sushi grade tuna
  • Soy sauce
  • Daikon radish, shredded and sliced
  • Sesame seeds
  • Scallions chopped

Method:

Slice tuna into 1/4 inch thick slices and arrange on a serving plate. Garnish with small bowl of soy sauce, shredded daikon, wasabi, sesame seeds and scallions. Serves 4-6

 

 

Recommended wine/beer for Sashimi (means fresh slice):

Robert Groffier 2005 Bourgogne Passetoutgrain [Burgundy, France]

To my way of thinking, a fruity red wine, rather than even the finest Saké, is better suited to Tuna Sashimi. I prefer a cool Beaujolais or, better yet, a fine Burgundy to reel in the flavors of raw tuna. In fact, an unlikely 2005 Passetoutgrain from Robert Groffier strikes me as the ideal candidate. Most wine consumers know that nearly all red Burgundy is made exclusively from Pinot Noir. Less well known is that a tiny percentage of Burgundy, called Passetoutgrain, is blended with the addition of Gamay. In a splendid vintage like 2005, the symbiosis can be dazzling. Aromatic and fruity Gamay combined with the deeper and earthier notes of Pinot Noir serve to underscore the profound flavor of fresh-from-the-sea tuna. So, whether yellowfin or bluefin, if tuna is your game, Groffier’s Passetoutgrain is the name!