Toro with Spicy Yuzu Sauce

Toro with Spicy Yuzu Sauce

The bluefin tuna fishery in Southern California has grown every year since 2016. Some people give credit to the decrease in fishing nets or possibly the increase of red crabs. Most likely a combination of many more factors than listed here. Whatever the reason, this delicious treat is freshly accessible in our area. While bluefin tuna are finicky eaters and can be difficult to catch, they are well worth the effort when you’re successful. Having a freezer full of bluefin allows us the luxury of eating tuna in a variety of ways. Toro is a specific cut of bluefin tuna, located on the underbelly of the tuna. There are different grades of toro, otoro is the most valuable cut. This is the underbelly piece located closest to the head. Regardless of the piece you get, you’ll love this light and vibrant preparation. Enjoy!

Tools:

• Cutting boards (one for fish, one for veggies)

• Knives (long, sharp blade for fish and one for veggies)

• Measuring cup/ Mixing bowl

• Platter

Ingredients:

• Sushi grade toro

• 1/4 bunch of cilantro

• 1 green onion stalk

• 2 small English cucumbers

• 1 medium jalapeno

• Toasted sesame seed oil

• Trader Joe’s Yuze Hot Sauce or make your own (but seriously, just use the Traders Joe’s sauce because it’s great!)

  • Yuzu juice

  • Rice vinegar

  • 1/4 to 1/2 serrano pepper

How To:

• Thinly slice the toro and place it into the refrigerator to stay cold. Slice against the grain with a long-bladed knife using long strokes. Try not to use a sawing motion when cutting the fish. The colder the fish, the easier it is to slice.

• If you’re not using Trader Joe’s Yuzu Hot Sauce; in a measuring cup or mixing bowl, make the yuzu dressing by combining yuzu juice, vinegar, and finely diced serrano pepper.

• Quarter and chop cucumbers

• Dice jalapenos

• Chop cilantro

• Dice green onion

• When you’re ready to eat, plate the sliced toro and lightly dress it with sesame seed oil and yuzu hot sauce. Sprinkel jalapenos, cucumbers, cilantro, and green onions over the top.

• Eat immediately or the yuzu will start to cook the fish

• Chow down!

Tip:

• Sprinkle with a little Togarashi for a little extra flavor and kick.