Going bananas

By on April 30, 2008
This delicious recipe fuses the fruity flavor of sweet petite bananas and locally available fresh tuna. As warmer temperatures approach, this light yet satisfying meal can be just the right dish to serve at lunch.


200 grams of red tuna meat (Japanese maguro)
Salt marinade (50g salt, 25g sugar, pepper to taste)

1 clove garlic
Fresh lime
Chopped almonds
1 tablespoon tomato paste
Small amount of cooking oil

Beer jelly
30cc beer
Small amount of sugar
Small amount of gelatin, enough to mold 30cc of liquid
Fresh lime

Petite bananas
Banana leaves (From Ueno’s Ameyoko Market Street)


1 Steam tuna and salt marinade.
2 After one hour, rinse off marinade and let it sit until liquid-free.
3 Saute garlic and fresh lime to extract aroma, mix in chopped almonds and tomato paste. Set aside.
4 Blend sugar and beer until granules disappear. Mix in gelatin, chill until it molds.
5 Roll tuna in paste made from sauteed garlic, fresh lime, chopped almonds and tomato paste, wrap in banana leaves and bake in oven at 200 degrees celcius for about 7-8 minutes.
6 Saute banana pieces.
7 Cut gelatin neatly in dice, garnish around baked tuna and top with sauteed bananas. Decorate with lime slice.Good for one serving.

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