Kevin's Braided Ahi Tuna Sashimi with Miso Ponzu Glaze & Wasabi Mint Pea Purée

Kevin's getting fancy with his fish this week — ahi tuna strips braided into a showpiece, glazed with a quick miso-ponzu-tamari sauce, and finished with dots of a silky, chilled wasabi mint pea purée.

▶ Watch the video

Ingredients

Braided Tuna & Glaze

  • •Ahi tuna steak, cut into strips
  • •1 tablespoon ponzu
  • •1/2 tablespoon tamari
  • •1/2 teaspoon miso

Wasabi Mint Pea Purée

  • •Sugar snap peas, ends snapped and strings removed
  • •1/5 stick salted butter, chopped
  • •1/4 of an 8 oz brick cream cheese, chopped
  • •1 large handful fresh mint
  • •About 2 tablespoons Kikkoman wasabi sauce
  • •Salt and pepper, to taste

Steps

  1. Prep the peas: Snap the ends off the sugar snap peas and strip the strings down both sides. Don't skip this — if those spines stay on, your purée won't be silky smooth.
  2. Boil until just soft: Put the pods in water and bring to a boil. Cook until soft, but don't go too far — you want soft, not mush.
  3. Drain hot: Pour the peas through a strainer and let all the water drain out, working quickly so they stay nice and hot.
  4. Blitz: Add the hot peas to a blender with the chopped butter, chopped cream cheese, a large handful of fresh mint, and about 2 tablespoons of Kikkoman wasabi sauce. Blitz, then season with salt and pepper to taste.
  5. Scrape and blitz again: Scrape down the sides of the blender and blitz again until completely smooth.
  6. Bottle and chill: Transfer the purée to a squeeze bottle (easy dots on the plate) and refrigerate until completely cooled.
  7. Braid the tuna: Cut the ahi tuna steak into strips and braid them together, as shown in the video.
  8. Make the glaze: Mix the ponzu, tamari, and miso together well.
  9. Plate it up: Glaze the sauce over the top of the braided tuna, then finish with three dots of the chilled wasabi mint pea purée.
Kevin's Tip: Strip the strings off both sides of every pea pod before boiling — it's the difference between a grainy purée and a silky smooth one.
Why Kikkoman? Kikkoman wasabi sauce is a little more mild — it gives you that nice nostril bite without overtaking the really delicate flavors of the pea and the mint.
Back to blog