This recipe is best suited when using Yui Canning’s premium canned tuna, which uses only the freshest and best quality summer albacore tuna and aged for half a year in high-quality olive oil. A perfect match for Japanese sake.
Recipe by: Ichiro Teramura, executive chef and CEO of IKKI (executive chef of a fusion cuisine restaurant in Tokyo)
These cans are packed with the best ingredients - only the purest white meat from high-quality summer albacore tuna. We only use fish caught during the spring and summer months when it is particularly fatty and has a soft texture.