A friend once told me to try the pepperfin tuna at Mikuni, and I’m so glad I did. That perfect mix of tender tuna, citrus, and a little heat made it one of the most memorable appetizers I’ve ever had.
Since then, I’ve created my own take on the Mikuni Pepperfin Tuna Recipe so I can enjoy it anytime—and now you can too. It’s fast, simple, and loaded with flavor.
Whether you’re a fan of raw fish dishes or just need a quick, no-fuss tuna recipe for dinner, this one delivers every time.
What Is Pepperfin Tuna?
Pepperfin Tuna is a dish made famous by Mikuni Japanese Restaurant. It’s a Japanese fusion appetizer featuring sushi-grade tuna sliced sashimi-style, topped with jalapeños and green onions, then bathed in a tangy citrus-soy sauce.
The “Pepperfin” part? That refers to the heat from the jalapeños and the punch of the sauce. Mikuni Pepperfin is a local favorite for good reason—it’s fresh, spicy, and super flavorful.
How To Make The Best Mikuni Pepperfin Tuna Recipe
This Mikuni Pepperfin Tuna Recipe features thin slices of sushi-grade tuna, drizzled with a citrusy soy-based sauce, topped with jalapeños and green onions, and finished with a splash of sesame oil. It’s the kind of tuna recipe that’s light, packed with flavor, and perfect as an appetizer or a fresh summer lunch.
Recipe Overview
- Prep Time: 15 minutes
- Cuisine: Japanese Fusion
- Course: Appetizer
- Difficulty: Easy
- Yield: 2–4 servings
- Calories Per Serving: ~180 kcal
Ingredients You’ll Need
Here’s everything you’ll need to make this Pepperfin Tuna recipe at home:
- 6 oz sushi-grade tuna (ahi or yellowfin), sliced thin
- 1 small jalapeño, thinly sliced into rings
- 2 green onions, thinly sliced
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp lemon juice (freshly squeezed)
- 1 tbsp orange juice (freshly squeezed for sweetness)
- 1 tsp rice vinegar (optional, adds a little extra brightness)
- Salt, just a pinch (optional)
Ingredient Notes & Substitutes:
- Sushi-grade tuna is a must. You can usually find it at a Japanese market or seafood counter. If not, ask your fishmonger for sashimi-grade.
- No orange juice? Use a splash of pineapple juice or a tiny bit of honey with extra lemon.
- Can’t find jalapeño? Try thin slices of serrano for more heat or use mild chili if you’re sensitive to spice.
Step-By-Step Instructions
Let’s break it down, step-by-step, so you’ll feel confident making your own Mikuni Pepperfin at home:
Step 1: Prep The Tuna
Take the sushi-grade tuna and slice it as thin as you can—aim for sashimi-style slices. Use a sharp knife and keep your cuts clean. Lay the slices flat on a chilled serving plate or a small tray.
Tip: Keep the tuna cold until right before slicing. It makes the slicing much easier.
Step 2: Mix The Sauce
In a small bowl, combine the soy sauce, lemon juice, orange juice, sesame oil, and rice vinegar. Stir well to blend everything together.
Tip: Taste and adjust—if you want it tangier, add a touch more lemon; if you want it sweeter, a bit more orange juice.
Step 3: Assemble The Plate
Spoon the sauce evenly over the sliced tuna. Don’t drench it—just enough to coat each slice with flavor.
Step 4: Add The Heat And Freshness
Place 1-2 slices of jalapeño on top of each tuna slice. Sprinkle with green onions for that fresh pop and color.
Step 5: Serve Cold
Let the dish chill for 2-3 minutes before serving, or serve right away if everything is still cold. That burst of cold, citrusy tuna is what makes Pepperfin Tuna so refreshing.
Pairing & Serving Suggestions
Here’s how I love to enjoy this Mikuni Pepperfin Tuna Recipe:
- Serve it on a cold plate or slate board for presentation.
- Garnish with microgreens or thin radish slices for a pop of color.
- Pair it with a glass of chilled sake, crisp white wine, or sparkling water with lime.
- Add a small bowl of steamed edamame or a simple cucumber salad on the side for a complete light meal.
Tips For Perfect Pepperfin Tuna
- Use the best tuna you can find. This is a raw dish, so freshness matters more than anything.
- Chill your plate before assembling. It keeps everything cool and crisp.
- Cut everything thin. Thin tuna slices, thin jalapeño, thin green onion—it all helps keep the texture balanced.
- Serve immediately. The flavors are best when fresh.
I still remember the first time I tried to make this—it wasn’t perfect. My sauce was too salty, and the jalapeños overpowered everything. But over time, I learned to balance the flavors just right. If I can figure it out, so can you.
Frequently Asked Questions
Can I Use Frozen Tuna For This Recipe?
Yes, as long as it’s labeled sushi-grade and thawed properly in the fridge. Never use regular frozen tuna.
What Kind Of Soy Sauce Works Best?
I recommend a light or low-sodium soy sauce so it doesn’t overpower the other flavors.
Is This Dish Spicy?
A little! The jalapeños add heat, but you can use fewer slices or remove the seeds to tone it down.
Can I Prep This Ahead Of Time?
You can slice the tuna and make the sauce in advance, but assemble it just before serving to keep everything fresh.
What Can I Use Instead Of Sesame Oil?
A few drops of olive oil can work, but sesame oil gives that nutty finish that defines the Pepperfin flavor.
If you’ve ever had Mikuni Pepperfin Tuna, you know how special it is. And if you haven’t, now’s the perfect time to try it at home. This tuna recipe is light, flavorful, and easy enough for any home cook. I’d love to hear how yours turns out—did you tweak the sauce? Add your own twist?
Leave a comment below or tag me if you post your pepperfin tuna recipe on Instagram. And don’t forget to check out more fish recipes or my favorite Japanese-inspired appetizers on the blog.
Until next time, happy cooking!
– Naznin
Easy Mikuni Pepperfin Tuna Recipe For Seafood Fans
Ingredients
- 6 oz sushi-grade tuna ahi or yellowfin, sliced thin
- 1 small jalapeño thinly sliced into rings
- 2 green onions thinly sliced
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp orange juice freshly squeezed for sweetness
- 1 tsp rice vinegar optional, adds a little extra brightness
- Salt just a pinch (optional)
Instructions
Step 1: Prep The Tuna
- Take the sushi-grade tuna and slice it as thin as you can—aim for sashimi-style slices. Use a sharp knife and keep your cuts clean. Lay the slices flat on a chilled serving plate or a small tray.
- Tip: Keep the tuna cold until right before slicing. It makes the slicing much easier.
Step 2: Mix The Sauce
- In a small bowl, combine the soy sauce, lemon juice, orange juice, sesame oil, and rice vinegar. Stir well to blend everything together.
- Tip: Taste and adjust—if you want it tangier, add a touch more lemon; if you want it sweeter, a bit more orange juice.
Step 3: Assemble The Plate
- Spoon the sauce evenly over the sliced tuna. Don’t drench it—just enough to coat each slice with flavor.
Step 4: Add The Heat And Freshness
- Place 1-2 slices of jalapeño on top of each tuna slice. Sprinkle with green onions for that fresh pop and color.
Step 5: Serve Cold
- Let the dish chill for 2-3 minutes before serving, or serve right away if everything is still cold. That burst of cold, citrusy tuna is what makes Pepperfin Tuna so refreshing.
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