Mikuni's Pepperfin Tuna Recipe Like a Pro: From Kitchen to Table

Mikuni’s pepperfin tuna recipe hits every single right note. Making the dish couldn’t be easier, there is no cooking involved, everything’s done in fifteen minutes, and it’s a crowd favorite, so it’s the perfect recipe for those gatherings!

This dish is simply too delicious to resist. But what separated this one from the others? It’s the marinade. A unique combination of savory and acidic ingredients, you also have some room for tweaks. Let’s take a look.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Our Mikuni's Pepperfin Tuna Recipe
• Comments

Ingredients

• Sesame oil — 1 tbsp.
• Garlic — 3 cloves., minced
• Soy sauce — 3 tbsp.
• Green onions — 1 tbsp., diced
• Sushi-grade tuna — ½ pound
• Lemon juice — 2 tbsp.
• Orange juice — 2 tbsp.
• Jalapeno peppers — 2 pcs., sliced
• Cooking oil — 1 tbsp.

Instructions

1. In a mixing bowl, combine the sesame oil, soy sauce, lemon juice, orange juice, and jalapeno peppers.

2. Stir well and set aside for now.

3. Heat some oil in a pan and sauté the onion and the garlic until brown.

4. Remove from the heat.

5. Cut the tuna into small, bite-sized cubes.

6. Arrange the tuna pieces on a serving plate.

7. Drizzle the sauce mixture over the fish.

8. Add the garlic and the onion on top.

Substitutions

• Soy sauce — Mikuni’s pepperfin tuna recipe is best made using soy sauce. Soy sauce is not everyone’s cup of tea, so you might be better off using tamari instead. Fish sauce and Worcestershire sauce are other alternatives, as well.

• Jalapeno pepper — Jalapeno pepper not only brings some flavor and heat, but it is also an iconic ingredient in most pepperfin tuna recipes. But that doesn’t mean it can’t be replaced. Serrano peppers, for example, make a fine alternative to jalapeno with a similar taste, look, and heat. Bell peppers, on the other hand, work surprisingly well too.

• Lemon/orange juice — These two provide some much-needed acidity and a distinct flavor to your marinade, taking the dish to a whole other level. But if you wish to go for something with a richer flavor, you can consider using apple cider vinegar. Red wine vinegar and balsamic vinegar work well too!

Variations

• Savory marinade — One of the key things that make Mikuni’s pepperfin tuna recipe so unique and special is the marinade. A distinct combination of soy sauce, citrus juice, and sesame oil, the marinade can still be improved if you wish. Sake, for example, would surely provide a complex layer of flavor, while mirin will bring some of the acidity that citrus juice provides, only with a richer taste. Consider adding a tablespoon of those to your marinade.

• Sweet marinade — Sesame oil and soy sauce might create a rich and savory marinade, but that might not be for everyone. If you’d like to sweeten things up, you might want to consider adding some brown sugar to the mix. Black molasses will also do, while honey should be considered as well.

Equipment

• Measuring spoons

• Mixing bowl

• Frying pan

• Knife

• Serving plate

Storage

• Ideally, Mikuni’s pepperfin tuna should be prepared and consumed on the same day.

• However, it is still possible to transfer the leftovers in a ziplock bag or in an airtight container. Once stored in your fridge, the leftovers will last for up to a day.

Pro Tips

• The color — Once you’ve poured that delicious marinade over the tuna, you might’ve realized a change of color. that is only a normal reaction to the acidic nature of the marinade. However, if you leave your dish at room temperature for too long, there will probably be another color change, and that shouldn't be good.

• The fish — Another good tip is to freeze the tuna for an hour or so before preparing your dish. A hardened tuna will be easier to slice, and that will result in better-cut pieces and an even more delicious dish.