Ahi Tuna Sashimi from Bonefish Grill features fresh, succulent slices of ahi tuna served raw, showcasing a vibrant deep red color and delicate, smooth texture, perfectly complemented by a side of tangy soy sauce and wasabi for an authentic, refreshing seafood experience.
Equipments
- Sharp sushi knife (yanagiba)
- Cutting board
- Fish tweezers (for pin bones)
- Non-slip mat
- Serving plate
- Small dipping bowls
- Sashimi-grade ahi tuna
- Stainless steel mixing bowl (for wasabi and soy sauce)
- Spoon (for serving wasabi)
- Clean kitchen towel
Ingredients
- 8 oz (225g) sashimi-grade ahi tuna
- Soy sauce
- Wasabi paste
- Sashimi-grade ahi tuna
- Soy sauce
- Wasabi
Ensure you use sashimi-grade ahi tuna to guarantee freshness and safety when serving it raw. Your sharp sushi knife, preferably a yanagiba, should be well-maintained to make clean, precise cuts that highlight the tuna's vibrant deep red color and smooth texture. Always handle the tuna with care on a clean cutting board and use fish tweezers to remove any pin bones for a perfect dining experience. Soy sauce and wasabi paste should be served in small dipping bowls to maintain the authentic, tangy flavor balance. The Ahi Tuna Sashimi from Bonefish Grill copycat menu captures the fresh, succulent essence of this dish, ideal for home preparation with these key ingredients and tools.
Instructions
- Instructions:
- Place the non-slip mat under your cutting board for stability.
- Pat the ahi tuna dry with a clean kitchen towel.
- Check the tuna for any pin bones and remove them with fish tweezers.
- Using a sharp sushi knife, slice the ahi tuna against the grain into 1/4-inch thick pieces.
- Neatly arrange the tuna slices on the serving plate.
- Add soy sauce to small dipping bowls.
- Place a small spoonful of wasabi paste in each dipping bowl or on the plate.
- Serve immediately.
Substitution
Ahi Tuna Sashimi from Bonefish Grill copycat menu requires sashimi-grade ahi tuna to ensure freshness and safety when serving raw fish. If sashimi-grade tuna is difficult to source, you can substitute with sushi-grade salmon or yellowtail, which offer similarly tender textures and flavors. Using a very sharp yanagiba knife helps achieve clean, precise slices essential for the dish's presentation and mouthfeel. When preparing, always use fish tweezers to remove any pin bones to avoid unpleasant surprises while eating. Your dipping bowls should hold soy sauce and wasabi separately, allowing each guest to customize their own perfect balance of flavors.
Tips
Ensure your sushi knife (yanagiba) is razor-sharp to achieve clean, precise cuts that preserve the ahi tuna's smooth texture. Always slice against the grain to enhance tenderness and flavor while maintaining the vibrant, deep red appearance. Check thoroughly for pin bones using fish tweezers, as even one missed bone can ruin the experience. Prepare soy sauce and wasabi in small bowls to allow you to control the perfect balance of tangy spice with each bite.
Nutritions
Ahi Tuna Sashimi is a low-calorie, high-protein dish packed with essential omega-3 fatty acids that promote heart health and brain function. Each 8 oz (225g) serving provides approximately 40 grams of lean protein, supporting muscle repair and growth. The raw preparation preserves vitamins such as B12 and D, along with minerals like selenium and magnesium, which contribute to overall wellness. Your meal includes soy sauce and wasabi, which add minimal calories but enhance flavor and offer antioxidant benefits.
Storage
Store sashimi-grade ahi tuna in the coldest part of your refrigerator, ideally at 32degF (0degC), to maintain its freshness and vibrant deep red color. Wrap the fish tightly in plastic wrap or place it in an airtight container to prevent exposure to air and contamination. Consume the tuna within 24 hours of purchase to ensure the delicate, smooth texture and flavor remain intact for your authentic seafood experience.
Variation or Alternatives
You can vary the dish by marinating the ahi tuna slices briefly in a mixture of soy sauce, sesame oil, and a touch of grated ginger for added depth of flavor. Instead of wasabi paste, try freshly grated horseradish to provide a sharper, more pungent kick that complements the tuna's natural taste. For a different presentation, serve the sashimi atop thinly sliced cucumbers or radishes to add crunch and freshness. Your choice of dipping sauces can also include ponzu or spicy mayo to introduce new taste dimensions.
Allergies
You should be aware that Ahi Tuna Sashimi contains raw fish, which may trigger allergic reactions in individuals with seafood or fish allergies. Soy sauce includes soy and wheat, common allergens that can cause sensitivities or reactions. Wasabi paste sometimes contains mustard or other additives, which could also pose allergy risks.
Why this recipe?
Bonefish Grill's Ahi Tuna Sashimi is celebrated for its fresh, sashimi-grade tuna expertly prepared with a light soy and wasabi drizzle that enhances the natural flavors without overpowering them. The dish's delicate texture and clean taste offer a perfect balance, making it a favorite among seafood enthusiasts seeking a light yet satisfying option. Recreating this menu item at home allows you to enjoy restaurant-quality freshness and bold, authentic flavors tailored to your preferences. Making a copycat version is worth it because it brings the luxurious dining experience of Bonefish Grill directly to your table with simple ingredients and straightforward preparation.