This recipe utilizes the ‘bloodline’ of the tuna, the nutrient rich strip of darker meat closest to the spine of the fish that is commonly trimmed and discarded in the United States.

Chef’s Note: One of my biggest sources of inspiration when preparing parts of fish not typically consumed in the United States is looking to other cultures - and to the past. This dish may seem strange to the American palate, but it has been around in one form or another since humans started eating fish. If you can’t get bloodline, ask your fishmonger for meat closer to the bloodline, which has concentrated sinews. Boiling it softens the sinews.”

- Chef Davin Waite

Author’s Note: It may not be easy to find tuna with the bloodline attached. Tuna is a large fish and discarding its bloodline is a waste. When you purchase a portion of tuna, ask that bloodline be kept in. Bloodline is about 10 percent of loin weight, so to get the 12 ounces needed for this recipe, buy 10 pounds of fillet. Think that’s a lot of fish for one household? There are so many ways to use it - 12 ounces for the bloodline, 4 to 5 pounds for sushi, 3 to 4 pounds for poke, or whatever combination you prefer.

- Nick Sakagami, Author of Sushi Master

© 2019 Quarto Publishing Group USA Inc. // Text © 2019 Nick Sakagami

Ingredients

• 12 oz tuna bloodline

• ½ cup soy sauce

• ½ cup mirin

• ¼ sushi-zu*

• ¼ cup packed light brown sugar

• 1 tsp ground white pepper, plus more to taste if desired

• 2 tsp minced garlic

• 2 tsp fresh ginger, grated & peeled

• 2 tsp olive oil (optional)

  * Sushi-zu is seasoned rice vinegar used to flavor rice, especially for sushi. To make 1 cup sushi-zu, combine 1/2 cup rice vinegar, a scant 1/2 cup sugar, and scant 2 tbsp salt.

How to Prepare

1. Cut the bloodline into strips measuring ½ inch by 3 inches, making sure to cut at a 90-degree angle against the grain. Place the strips in a bowl under a trickling stream of cold running water for 30 minutes, draining off the cloudy red water occasionally. Place the fish in a clean, dry strainer and shake off the excess water.

2. While the water runs on the bloodline, make the marinade: In a small bowl, stir together the soy sauce, mirin, sushi-zu*, brown sugar, white pepper, garlic and ginger, stirring until the sugar dissolves.

3. Transfer the fish to a resealable bag and pour the marinade over the fish. Seal the bag and refrigerate overnight to marinate. Meanwhile, soak bamboo skewers in beer or water.

4. Prepare a hot fire in a charcoal or gas grill (see tip below). Skewer the marinated bloodline and place the skewers on the hot grill. Cook for 3 to 4 min per side. Alternatively, you can pan fry them in olive oil over high heat for 3 to 4 min per side. Serve immediately.

   Tip: For best results, use binchotan charcoal, a type of Japanese “white” charcoal that burns hotter than regular charcoal, with no flame or smoke.