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Tuna Nuta


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Tuna Nuta


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Tuna Nuta


  • Ready Time : 0 min



  • ¼ pound sushi-grade tuna block


  • 3 scallions, browned on grill
  • 1½ tablespoon rice vinegar
  • 2 tablespoons white miso
  • 1½ tablespoon sugar
  • 1 teaspoon mirin
  • 1 teaspoon sake
  • 1 teaspoon Japanese hot mustard


Bring a large saucepan of water to a boil over medium-high heat. Fill a large bowl with ice and cold water. Cook tuna in boiling water for 20 seconds, remove from water, and cool in ice water. Cut into sashimi-sized pieces, small squares about 1-inch by 2-inches. In a small bowl, mix together vinegar, miso, sugar, mirin, sake, and mustard. Pour sauce on top on tuna. Grill scallions until tender and lightly browned. Serve with grilled scallions on the side


About Chef Makoto Kameyama


Chef Makoto Kameyama, from Tokyo, Japan, studied authentic Edo-Mae Sushi (Tokyo style sushi) in Japan, before coming to America. After nine years as the head sushi chef at The Prime Grill, Chef Makoto opened Prime KO with Joey Allaham, a Japanese steakhouse on the Upper West Side that features authentic and modern Japanese style cooking with classic dishes like Gyu Kakuni and Prime Rib Eye Negimaki.

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