Pepperfin

5 from 1 vote

Pepperfin is a Japanese appetizer of raw tuna with thinly sliced pepper. It is usually served with a ponzu sauce that contains soy sauce, sugar, vinegar, the citrus yuzu, and dashi. Here I have replaced that with a gluten-free soy sauce, stevia, and citrus. Toasted sesame oil adds a bit of nuttiness. Fried garlic is not traditional but adds another flavor dimension as well as textural contrast. Bright and sharp pepper and green onion pair well with the sweet and umami sauce and fatty tender tuna slices for a decadent yet light dish. Salmon would be an excellent variation. Fish roe would also make a welcome addition.

Course Appetizer

Cuisine Asian, Japanese

Keyword appetizer, asian, dairy-free, easy, egg-free, fast, fish, japanese, no-cook, nut-free, protein sparing modified fast, PSMF, seafood, tuna

Prep Time 10

Total Time 10

Servings

Calories 143kcal

Author Jenny Ross

Ingredients

1/2 pound tuna preferably a fatty sashimi grade, sliced thin
1/4 cup low sodium gluten-free soy sauce or coconut aminos
2 drops stevia glycerite or to taste, omit if using coconut aminos
1 tablespoon yuzu juice or to taste, or 2 tablespoons lemon juice and 1 tablespoon lime juice
1 teaspoon toasted sesame oil
1/2 jalapeño sliced as thin as possible, seeds and membranes left in (you can omit them if you want to reduce the heat)
2 green onions sliced thin (optionally, soak in cold water for 10 minutes to remove a bit of astringency and help them stay crisp)
1 tablespoon fried garlic slices optional, see note
edible flower petals optional, for garnish

Instructions

Arrange the sliced tuna on a serving plate.
Combine the soy sauce, stevia, yuzu, and toasted sesame oil and stir well to combine. Taste and adjust seasoning to taste, as desired with more salt, stevia, or citrus juice.
Lay the sliced jalapeño, garlic, and green onions over top of the tuna and then drizzle the mixed soy sauce over top. Garnish with flowers, if using. Serve immediately.

Notes

You can actually buy fried garlic but it is easy enough to make your own too. Add thinly sliced garlic to a small pot and cover it completely with avocado oil (it is important to have the garlic slices cut to the same thickness so that the garlic cooks evenly). Heat over medium heat, stirring occasionally with a fork to ensure even cooking. The garlic will begin bubbling and will simmer slowly in the oil. When the amount of bubbling reduces and the slices are a straw color, begin stirring more often and cook until pale golden brown. Remove the pot from the heat. Transfer the slices from the oil to a paper towel to prevent overcooking (they will continue to cook as they cool) drain excess oil. Sprinkle with a bit of salt and set aside.

Nutrition calculation is without fried garlic.

Protein:Energy Quotient [calories]: 4.05, Protein % of calories: 73%

Nutrition