Easy Mikuni Pepperfin Tuna Recipe For Seafood Fans
This Mikuni Pepperfin Tuna Recipe features thin slices of sushi-grade tuna, drizzled with a citrusy soy-based sauce, topped with jalapeños and green onions, and finished with a splash of sesame oil. It’s the kind of tuna recipe that’s light, packed with flavor, and perfect as an appetizer or a fresh summer lunch.
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 oz sushi-grade tuna (ahi or yellowfin), sliced thin
- 1 small jalapeño, thinly sliced into rings
- 2 green onions, thinly sliced
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp lemon juice (freshly squeezed)
- 1 tbsp orange juice (freshly squeezed for sweetness)
- 1 tsp rice vinegar (optional, adds a little extra brightness)
- Salt, just a pinch (optional)
Instructions
- 1
Take the sushi-grade tuna and slice it as thin as you can—aim for sashimi-style slices. Use a sharp knife and keep your cuts clean. Lay the slices flat on a chilled serving plate or a small tray.
- 2
In a small bowl, combine the soy sauce, lemon juice, orange juice, sesame oil, and rice vinegar. Stir well to blend everything together.
- 3
Spoon the sauce evenly over the sliced tuna. Don’t drench it—just enough to coat each slice with flavor.
- 4
Place 1-2 slices of jalapeño on top of each tuna slice. Sprinkle with green onions for that fresh pop and color.
- 5
Let the dish chill for 2-3 minutes before serving, or serve right away if everything is still cold. That burst of cold, citrusy tuna is what makes Pepperfin Tuna so refreshing.