Photography, courtesy of JinBar

JinBar’s Ahi Tuna Crudo

Chef Jinhee Lee’s visually stunning dish features sleek raw tuna with sweet and spicy Korean aromatics.

You can find Korean honey yuja preserve in Korean grocery stores as “Korean honey citron tea” or online.

JINBAR Ahi Tuna Crudo

Servings 4


Ahi Tuna Crudo

  • 1 tbsp olive oil
  • 2 green onions chopped
  • 1/2 onion diced
  • 1 red chili sliced
  • pinch each salt and pepper
  • 340 g sushi grade tuna or ahi tuna cut into ¼-inch (5-mm) slices
  • 1 tbsp chives chopped
  • 2 tbsp red tobiko
  • 2 tbsp chili oil approx
  • 2 radishes thinly sliced
  • ¼ cup watercress lightly packed

Yuzu Soy Vinaigrette

  • cup soy sauce
  • cup Korean honey yuja preserve
  • 3 tbsp lemon juice
  • 2 tbsp Korean mustard paste
  • ¼ cup olive oil
  • ¼ cup canola oil


  • In small saucepan, heat oil over low heat. Cook green onions, onion, red chili, salt and pepper, stirring occasionally, until onions are tender, about 20 minutes. Transfer to bowl.

Yuzu Soy Vinaigrette

  • Vinaigrette: In a blender, pulse together soy sauce, yuja preserve, lemon juice and mustard paste. With the motor running on low, slowly drizzle in olive and canola oils until emulsified.

To Plate

  • Arrange tuna slices on 4 plates. Top each with some of the onion mixture, chives and tobiko. Drizzle each with some of the chili oil and vinaigrette. Arrange radish and watercress on each plate.


Double the vinaigrette and save leftovers in an airtight container in the fridge for up to five days for inspired lunch salads all week.
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