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By Enoc Guajales, Kitchen Manager, Onami Japanese Restaurant, Escondido

This is my own recipe that I created for the restaurant. It can be served as an appetizer or as a dinner. This dish is colorful and very simple to make -- great for the holidays.

People who like cilantro really like this dish. The cilantro goes well with the raw tuna.

Be sure to buy the freshest tuna at a fish market.

The miso soup seasoning is the secret ingredient that can be found in Japanese markets and in some grocery stores. It is a fish salt that includes sardines, kelp, and mushrooms.

I recommend serving white zinfandel with this dish.


Cut the chilled tuna with a very sharp knife, or have your butcher cut it into ten equal pieces. Place the cilantro, onion, vinegar, olive oil, lemon juice, and miso seasoning in the blender and blend for 1 minute. Place this sauce on a serving plate. For an attractive presentation, arrange the slices of tuna on top of the sauce in the shape of a flower. That's it.

This recipe serves two.


1 pound raw tuna, skin removed, cut into 10 pieces
5 bunches cilantro
1 slice white onion
1 cup rice vinegar
1/2 cup olive oil
Juice of one lemon
1/2 tablespoon miso soup seasoning

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