Begin by ensuring your tuna sashimi is well-chilled. Using a sharp knife, slice the tuna into thin, even pieces, about 1/4 inch thick. Arrange on a serving plate.
In a mixing bowl, combine the yuzu juice, light soy sauce, minced garlic, ground pepper, and chopped French shallots. Slowly whisk in the grape seed oil until well combined.
Sprinkle the baby coriander over the arranged tuna sashimi to enhance flavor and visual appeal.
Carefully drizzle the yuzu dressing over the tuna sashimi, ensuring each piece gets a touch of the sauce.
Serve immediately for the best flavor and freshness. Enjoy with a side of wasabi and pickled ginger if desired!
