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I’m not a huge fan of raw fish, but I’m obsessed with this recipe. The flavors truly complement the fish and it’s like an explosion of goodness once it hits your mouth.
2 pounds (1 kilogram) fresh tuna steak, cubed
1/2 cup vegetable oil
juice of 1 lemon (or about 3 tablespoons Tuscanini Lemon Juice)
2 tablespoons Glicks Soy Sauce
2 teaspoons sriracha sauce
2 teaspoons white vinegar
3 cubes Gefen Frozen Garlic
1/2 cup orange juice
1 tablespoon Gefen Honey
2 teaspoons kosher salt
cooked rice, for serving (optional)
toasted seaweed
sriracha sauce
spicy mayo
scallions
In a large bowl, place all the ingredients except tuna. Mix well, then add tuna and mix again to fully coat the fish.
Cover bowl and place in fridge for 30 minutes.
Remove from fridge and serve over room-temperature rice, or as is. Top with desired toppings and sauces. Enjoy.
Styling and Photography by Menachem Goodman
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