Bluefin Toro Sashimi Salad With Matsuhisa Dressing Recipes

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NEW-STYLE SASHIMI SALAD WITH MATSUHISA DRESSING



New-Style Sashimi Salad with Matsuhisa Dressing image

Nobu's sashimi salad features partially cooked yellowfin tuna, a boon to anyone who doesn't enjoy completely raw fish. Nobu suggests serving this salad on just one plate. It's meant for sharing.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 8

1 piece skinless yellowfin tuna fillet (4 ounces, 1 1/2 inches thick)
Coarse salt and freshly ground pepper
1 small carrot
1/2 very small, narrow zucchini
1 beet, scrubbed, trimmed, and peeled
1/2 small head Boston or red-leaf lettuce, trimmed, leaves separated, and large leaves torn
1 scallion, trimmed and julienned
1/4 cup Matsuhisa Dressing

Steps:

  • Season tuna all over with salt and pepper. Heat a nonstick skillet to high. Sear all 4 sides of fillet until cooked 1/4 inch on each side, 15 to 30 seconds each side. Transfer to a bowl of ice water and let cool; pat dry. Transfer to a cutting board and cut crosswise into 1/4-inch slices.
  • Slice carrot, zucchini, and beet into thin ribbons with a vegetable peeler. Toss with lettuce and scallion. Pour 1/4 cup dressing on a large lunch plate and top with a mound of lettuce mixture. Place tuna slices around lettuce mixture; serve.

MATSUHISA DRESSING



Matsuhisa Dressing image

'This dressing was created to make sashimi more appealing and to satisfy my American customers' love of salad for lunch,' says Nobu Matsuhisa. 'Originally, I offered three dressings but this has proved the most enduring.'

Provided by English_Rose

Categories     Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 ounces onions, finely chopped
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons water
1/2 teaspoon granulated sugar
1 pinch sea salt
1/4 teaspoon mustard powder
1 pinch fresh ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil

Steps:

  • Combine all the ingredients except the oils. When the salt is fully dissolved, add the oils.

BLUEFIN TORO SASHIMI SALAD WITH MATSUHISA DRESSING



Bluefin Toro Sashimi Salad with Matsuhisa Dressing image

Provided by Food Network

Time 14m

Yield 4 servings

Number Of Ingredients 15

10 ounces sushi-grade bluefini toro tuna
Sea Salt
Freshly ground black pepper
6 cups mixed baby greens
Matsuhisa Dressing, recipe follows
3/4 cup finely chopped Maui onion
2 tablespoons plus 2 teaspoons soy sauce
2 tablespoons plus 1 teaspoon rice vinegar
2 teaspoons water
1/2 teaspoon sugar
Pinch sea salt
1/4 teaspoon powdered mustard
Pinch freshly ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil

Steps:

  • Preheat a grill or a broiler.
  • Sprinkle a little sea salt and pepper on the tuna. Briefly sear the tuna on all sides until its surface turns white. Plunge the fish into a bowl of ice water to stop it cooking any further. Shake off the excess water. Cut the tuna into 1/8-inch thick slices. Toss the greens with some of the Matsuhisa dressing and place on a plate. Top with the sliced tuna. Drizzle with a little more dressing.
  • Combine all of the ingredients except the oils. When the salt is fully dissolved, add the oils. Set aside.

SASHIMI SICILIANO: SICILIAN SASHIMI



Sashimi Siciliano: Sicilian Sashimi image

Provided by Food Network

Time P1DT10m

Yield 6 servings

Number Of Ingredients 3

Lemon-infused sea salt, to season* (See Cook's Note)
1 pound/457 g sushi grade tuna, thinly sliced
Extra-virgin olive oil, for drizzling

Steps:

  • Sprinkle sea salt on sliced tuna, drizzle with extra-virgin olive oil and serve.

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