C U I S I N E
ASIAN FARE WITH A TWIST
Hot Tuna Sushi Bar and Grille
By Margaret Word Burnside and Aaron R. Fodiman
THIS STYLISH, RELATIVELY NEW
restaurant in Oldsmar has myriad
types of sushi rolls that range from
the standard California Roll to a deepfried
Tempura Japanese Bagel Roll; Classic
Nigiri and Sashimi; and their own
special ones, such as baby quail eggs on a
bed of smelt roe, Spicy Tuna or Conch,
and Kamikaze Eel. Along with these, they
also offer their own Signature Rolls that
include a Mumbo Jumbo Sashimi Roll, a
Sunrise Roll, a Pink Lady Roll and a
Godzilla Roll. Each of these is a unique
combination that pushes the envelope,
such as the Hawaii Five-O Roll of tempura
shrimp, cream cheese, sweet potato fries
and asparagus topped with mango, avocado,
tempura chips and coconut marmalade.
This chic restaurant with its contemporary
décor also offers a long list of appetizers,
such as Singapore Lettuce Wraps
with chicken, mushrooms and water
chestnuts; Panko Crusted Crab Cakes
with blue crab claw meat; and T-N-T
Mussels with wasabi mayonnaise. There
tional recipe. The Crème Brûlée is served
in a milk chocolate cup; the Cheesecake
is fried tempura style; the Fried Banana
Split Sundae includes peanut butter; and
the Tempura Ice Cream is wrapped in
pound cake. There is even a Chilled Lychee
Cocktail.
Hot Tuna has a full bar, as well as a
children’s menu that includes, once
again, not your normal choices, such as a
Slurpee Noodles Bowl and a Cali-Crunch
Combo of a California Roll with a side of
tempura. You will want to put this on your
“must dine at” list, and let the attentive
servers guide you along the many twists
you will find at this hip gathering place
for those in the know.
9
EDITOR’S NOTE: Hot Tuna Sushi Bar and
Grille is located at 3689 Tampa Road, #302B,
in Oldsmar, (813) 818-TUNA (8862).
Photography by Noraa
The unique creations and attractive presentations
at Hot Tuna make it a favorite of many diners.
are six salads that vary from a blanched
squid to a spinach salmon with a raspberry
vinaigrette. Next, there are five
soups that also show off the kitchen’s creativity,
which range from Kickin’ Kani
Chowder to Saigon Won Ton of chicken
and seafood broth. There were so many
entrées we wanted to try that we have returned
several times. The Butter Fish was
sautéed in white wine; the Scallops
Flambé was served with a paprika aioli;
and their fabulous Grilled Maine Lobster
Tail was steamed in sweet saki and served
with a dynamite butter sauce. Carnivores
may want to choose a New York Strip
Sirloin, a Filet Mignon, Panko Crusted
Pork Chops or Short Ribs Korean Style.
We found each of these to be excellent in
both flavor and quality. An item we
haven’t ordered yet is the Hot Tuna Party
Boat, a “ship load of sushi,” that looks as
though it would feed a dozen hungry
people.
Desserts at Hot Tuna are given the
same careful attention as the rest of the
menu. Each one is a twist on a conven-
190 TAMPA BAY MAGAZINE MARCH/APRIL 2015