How to make Sashimi?

For this recipe, you will be needing, 2 tablespoons Sake, 2 teaspoons White Miso Paste, 4 teaspoons Ginger, freshly grated, 1/3cup Orange Juice, 2 tablespoons Low-Sodium Soy Sauce, 2 tablespoons Rice Wine Vinegar, 1 Dried Red Pepper, 1 teaspoon Sesame Oil, 1 1/2pounds Ahi Tuna, 4 tablespoons White Sesame Seeds, 3 tablespoons Black Sesame Seeds, and Sesame Oil. In a bowl, whisk together sake, miso paste, ginger, orange juice, soy sauce, vinegar, pepper, and sesame oil until fully combined. Dispense sauce into several serving bowls. In a small bowl, toss together black and white sesame seeds. Reserve for coating fish. Using a sharp chef’s knife, cut tuna against the grain for a delicate cut and plate. Dip edges of tuna into white and black sesame seeds to coat sides fully, and do not overcoat. Dip to encrust all sashimi pieces. Serve as sashimi without cooking or cook quickly in sesame oil. To cook, warm a non-stick pan with sesame oil over medium heat. Place tuna in pan and cook for thirty seconds on each side being sure not to overcook. Transfer fish to plate and repeat with the rest of your tuna.

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