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Home > Restaurants > Recipes > Sashimi of Tuna on Salt Bricks With Bonito Flakes and a Muscat Vinaigrette

Sashimi of Tuna on Salt Bricks With Bonito Flakes and a Muscat Vinaigrette

Provided by: Chef David Burke
Served at: David Burke Townhouse

  • Type of Dish: Main Courses
  • Cuisine: Asian
  • Special Requests: Healthy
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Ingredients

 8 salt bricks
1 pound sashimi-quality tuna, trimmed into 2-inch-by-4-inch rectangles
1 English hot house cucumber, cut into 24 thin slices
2 tablespoons bonito flakes
2 tablespoons chopped chives
8 lime wedges

Muscat Vinaigrette
1 cup Muscat vinegar
2 tablespoons lemon zest
2 tablespoons minced shallots
2 tablespoons honey
1 tablespoon extra- virgin olive oil
2 tablespoons chopped nori
1 teaspoon ground black pepper

Instructions

Cut the tuna into 1/4-inch thick slices.

Place a cucumber slice under each piece of tuna and set three on each salt brick or plate. (The sashimi tuna must be set on the salt immediately just before serving; otherwise, it will get too salty.). Top the tuna with bonito flakes, chopped chives, and a lime wedge on the side. Serve the Muscat vinaigrette in a small bowl on the side. (Published 2007)

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