Preheat grill and sear tuna steaks until done to your preference.
Remove and reserve on a plate.
In a steamer, steam vegetables.
Combine all of the ingredients for the dressing and dress steamed vegetables and serve along with tabouli and grilled tuna.
Coat both sides of both pieces of tuna with the sesame seeds.
Heat a large saute pan and add a scant amount of oil.
Over medium heat, cook coated tuna until desired doneness has been reached. Remove from saute pan and reserve.
Add garlic and saute briefly.
Add remaining ingredients for the sauce and serve along with the tuna and freshly steamed and shelled edamame.
Hamachi - Yellowtail
We are passionate about our sashimi-grade Hamachi. This velvety, yet clean-tasting fish is best served with just a simple searing.
Many chefs have taken to the trend of pairing it with a kick of spice- maybe a jalapeno here or a chili flake there. No matter what creative path you take in preparing our Hamachi, this fish always yields a moist fillet.
Fresh Wild Bluefin Tuna Loin
Bluefin tuna are the powerhouses of the sea- they swim not only in oceans but from one ocean to another over the span of a mere few weeks. It is this strong, muscular nature that makes their flesh so bright and beefy tasting.
Due to its being a wild and freshly caught fish, we run with the seasons which means we can only offer you fresh bluefin during the fishing season of August to October. The seasonality of this fish is part of what makes it so special and something to look forward to.
Alaskan Sockeye Salmon
The Alaskan sockeye salmon is a fish of legends. From prehistoric times, it has sustained the native Americans and wildlife of Alaska. Rich in color, omega oils, and complex proteins, it is considered one of nature’s healthiest foods. Who would have thought that any fish as succulent and delicious as the Alaska sockeye could also be so good for you.