The Common Marinade Mistake That's Ruining Your Tuna - Tasting Table

"Acid ingredients such as lemon, lime or vinegar will influence the color of the raw flesh of the fish, it becomes opaque very quickly."

"Or you mix them with oily ingredients to neutralize the acidity and make it less aggressive."

"When I do use citrus, like lime juice, I usually add it right before serving as a finishing [flavor] rather than marinating the fish in it"

"Van Olsen prefers "oily marinades such as olive oil with oregano, thyme, garlic, salt and black or white peppercorns," other times switching to "sesame oil, soy sauce, ginger, mirin and garlic.""

Acidic ingredients such as lemon, lime, or vinegar cause raw tuna flesh to become opaque quickly and can harm texture and appearance. Small amounts of acid can work if balanced with oily ingredients that neutralize harshness. Citrus is best used as a finishing flavor added right before serving rather than as a marinade. Fresh, responsibly sourced tuna requires minimal enhancement; marinades should be mild to preserve the fish’s delicate taste. Suitable options include olive oil with oregano, thyme, garlic, salt and pepper, or sesame oil with soy sauce, ginger, mirin, and garlic. Avoid overpowering spices that mask tuna's natural elegance.

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