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  • Ca. 100 g tuna loin
  • Ca. 100 g salmon loin
  • 4 tbsp. Blue Dragon teriyaki sauce
  • 3 tbsp. Blue Dragon sweet chili sauce
  • Sesame oil
  • Salt and pepper, to taste
  • Lime juice, to taste
  • Blue Dragon marinated ginger
  • Blue Dragon soy sauce

Preparation method:

The loin should be min. 3 cm thick. Marinate it in the teriyaki sauce, the vegetable oil and the lime juice, seasoning with salt and pepper to taste. Leave in the fridge for min. 2 hours. Preheat a grill pan. Fry each side of the tuna for about 20 minutes until it caramelises slightly and remains raw inside. Leave aside to cool.

Marinate the salmon in the sweet chili sauce, 1 tbsp. or the soy sauce, 1 tbsp. of chopped chives and 1 tbsp. of chopped marinated ginger. Season them with salt pepper and lime juice to taste. Leave in the fridge for min. 2 hours. Drain the fish from the marinade. Cut it into 0,5cm thick slices and put on a place. Put a bit of chopped ginger on each salmon slice and sprinkle the tuna with roasted sesame and chives.

Extra dip:
You need 2 tbsp. of soy sauce, 1 tbsp. of Blue Dragon ginger marinade, 1 tsp. of chopped marinated ginger, 5 drops of sesame oil, 1 tsp. of roasted sesame and ½ tsp. of wasabi paste. Mix and serve as an addition to sashimi. Serve with the soy sauce and some extra Blue Dragon wasabi.