Raw Tuna & Salmon Spaghettoni

Raw Tuna & Salmon Spaghettoni

This is great as an appetizer or together with sushi. The tuna & salmon is cut into thin stripes, similar to pasta itself, which blends together very nicely. The sesame and chili garlic flavors combined with textures of raw fish and pasta make this a delightful and surprising experience. You can also use only tuna or only salmon for the dish.

 

You need the following ingredients:

  • 100 g fresh tuna (sashimi quality)
  • 100 g fresh salmon (sashimi quality)
  • 100 g Spaghettoni (No 7, for example)
  • 3 tbsp sesame oil
  • 2 tbsp chili garlic sauce
  • 2 tbsp soy sauce

 

Cook the Spaghettoni in salted boiling water until al dente. Drain and refresh in cold water, then drain again.

Cut the tuna and salmon into thin stripes (2-3 mm), about 5 cm long. Hint: when making sushi or sashimi, you can use the outer parts of the tuna filet that typically are a bit more chewy.

Pour the Spaghettoni into a mixing bowl. Add the sesame, the chili garlic sauce & the soy sauce and gently mix together. Now add the tuna & salmon and gently mix again.

Place on a serving dish and garnish with sprouts or chives.

Enjoy, Melanie…

 

tuna-spaghettoni

 


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Categories: Starters, Sushi/Sashimi, World of Recipes

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