Sashimi Tuna Salad Recipes

TUNA TATAKI SALAD

Steps:

• For the Grilled Watermelon: In a saucepan, add rice wine vinegar, ginger, lemongrass and sugar, and bring to a boil. Turn it off and let it cool down. Marinate watermelon in this syrup for 2 hours. You must rotate the watermelon every half an hour so all sides get equally marinated. In a hot grill sear each slice of watermelon for 2 minutes on both sides. Remove from grill, take the skin off, cut in large dice and set aside.
• For the Dressing: In a saute pan on low heat, add 1 tablespoon of oil and slowly caramelize the shallots. In a small bowl dissolve the wasabi powder in the water to create a thick paste. Add all the ingredients except the canola oil into a blender and mix until smooth. With the blender running, add the canola oil in a steady stream to create an emulsion. Store in refrigerator up to 3 days.
• For the Tuna and assembly:
• Season the tuna portions with togarashi, salt and ground pepper. Sear the tuna in canola oil on all sides and cut each into 5 even slices, set aside. Meanwhile, place the mesclun in a mixing bowl and season with salt and pepper. Add daikon sprouts, jicama, wasabi peas and Lemon Wasabi Dressing, and toss it. Slice 16 thin avocado slices. Distribute the salad in equal amounts on 4 serving plates. Top with each 4 avocado slices, and arrange slices of tuna on top. Garnish the plate with the diced watermelon around the salad.

BLUEFIN TORO SASHIMI SALAD WITH MATSUHISA DRESSING

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.

NOBU'S SASHIMI SALAD

Steps:

• Preheat a grill or broiler or lightly oiled cast iron pan.
• Season the fish with a little sea salt and black pepper.
• Briefly sear the tuna until its surface turns white.
• Plunge the filet into iced water to stop it from cooking any further.
• Shake off the excess water.
• When sliced, the center of the tuna should be very pink with the edges seared white.
• For the dressing, combine the onion, rice vinegar, water, granulated sugar, pinch of sea salt, mustard, ground black and ground black pepper in a bowl.
• Stir until the salt and mustard have dissolved.
• Add the grapeseed and sesame oils and soy sauce.
• Mix well.
• Pour 1/4 to 1/2 cup of the onion dressing into a serving dish.
• Arrange the salad greens into the center of the dish.
• Cut the tuna into thin slices.
• Place the tuna around the salad greens.
• Drizzle with a bit of the dressing and serve cold.
• Garnish with carrot curls, sliced green onions, white radish strings, or a bit of seaweed for an added twist.
• Enjoy!

SASHIMI SALAD

Steps:

• Prepare an ice bath; set aside. Season tuna on both sides with salt and pepper.
• Heat oil in a nonstick skillet over medium-high heat. Add tuna, and sear on both sides until the surface of the tuna becomes white, about 6 seconds per side. Plunge the tuna fillet into the ice bath to stop the cooking process. Drain, and shake to remove excess water.
• Divide vegetables between 4 plates. Cut the tuna crosswise into 1/8-inch-thick slices. Roll each slice into a cylinder, and place them around the vegetables. Drizzle dressing between tuna rolls. Serve immediately.

TUNA AND MANGO SASHIMI SALAD

Steps:

• Combine tuna, onion, cilantro and soy sauce in medium bowl.
• Heat oil in small saucepan over medium heat for 1 minute. Remove from heat, stir in garlic and ginger. Pour over tuna mixture, tossign to coat.
• Cover and chill 2 hours.
• Stir mango gently into tuna mixture. Toss with sesame seeds.

TUNA SASHIMI SALAD

Steps:

• In a small bowl rub the tuna in sesame oil, soy sauce, salt and pepper cover and marinate for 45-60 minutes at room temperature.
• For the dressing, combine all ingredients cover and refrigerate for one hour. To achieve the correct consistency, add water (about 1 tablespoon) just before serving until the dressing has the consistency of heavy cream. To balance the flavors of acidic, sweet and hot, adjust by adding lemon juice, sugar or hot sauce.
• In a very hot iron skillet, saute the tuna for one minute on each side. Wrap tightly in plastic wrap and refrigerate until ready to use. Slice thinly just prior to serving.
• In a large bowl, combine all salad ingredients, cover and refrigerate until ready to use.
• To serve, arrange the salad in a shallow bowl or flat plate, place thin slices of the tuna over the salad, top with the cilantro dressing. Garnish with lemon zest.
• Serve chilled

SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD

Steps:

• Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
• While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
• Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
• Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
• Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
• Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
• Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.