Wasabi Seafood Salad Recipes

YELLOWFIN TUNA TARTARE YUZU-WASABI VINAIGRETTE AND SESAME SEAWEED SALAD

Steps:

• Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.
• In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.
• Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week.
• To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of a serving plate. Arrange 3 dollops of seaweed salad around the disc and garnish with 3 potato slices. Top tuna with a small spoonful of caviar, if desired.
• Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.
• In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.
• Preheat an oven to 350 degrees. Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them thin in a criss-cross pattern with the zig-zag part of a mandolin. Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter. Bake until crisp, about 12 minutes.

WASABI SESAME CRUSTED SEARED AHI TUNA SALAD

Steps:

• For the fish: Blend the wasabi seeds, cracked black pepper and Hawaiian sea salt in a medium bowl. Place the ahi steaks in the bowl, and carefully roll and flip the steaks to ensure they are completely coated. Remove the steaks to a plate and refrigerate until ready to cook.
• For the vinaigrette: Mix together the honey, vinegar, pepper and mustard in a small bowl, then stream in the oil, whisking constantly.
• For the salad: Slice, dice, chop and mix the spring mix, capers, carrots, tomatoes, cabbage, cucumber, romaine and onion, to your liking, then toss with some vinaigrette and plate four salads. Place one lemon wedge on the side of each plate and quarter the avocados. Slice each quartered avocado 3 to 6 times, creating an avocado fan out of each quarter. Set aside.
• Before heating your grill, you will need to scrape, clean and then oil it. Once clean, preheat to medium-high and close until ripping hot, about 10 minutes. Fold a clean dish towel into a squarish 4-by-6-inch block. Pour 2 cups vegetable oil into a bowl and dip one side of your dish towel block in the oil.
• Open the grill and begin coating grill grates with the oiled towel block. Repeat until grill grates are slick and clean. Pour the sesame oil on a small plate. Place each steak in the sesame oil on both sides, then on the grill.
• Cook for 1 minute on each side. Then pull immediately from grill, slice 1/8- to 1/4-inch-thick with a heavy sharp blade and place directly on your plated salads. Top each salad with an avocado fan. Lastly, pair your dish with a nice Chardonnay or a local IPA. Cheers and enjoy!

MIXED SEAFOOD SALAD WITH FRESH WASABI VINAIGRETTE

Steps:

• In a bowl, mix wasabi with soy sauce, juice, and sugar. Whisk in the oil. Mix with seafood, mizuna and tomatoes. Check for seasoning. Garnish with daikon sprouts.

SHRIMP SALAD WITH WASABI AND PICKLED GINGER

Steps:

• Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes.
• Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels.
• Whisk together mayonnaise, wasabi, celery, remaining tablespoon lemon juice, ginger, scallion, and sesame seeds in medium bowl. Cut shrimp in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper and serve.

CUCUMBER SHRIMP SALAD

Steps:

• Rinse and drain shrimp - blot dry with papertowels to remove excess water.
• Slice the cucumbers thinly.
• In a pretty bowl, combine the vinegar, sugar, soy sauce, and wasabi, then mix in the cucumbers and shrimp.
• Chill 20 minutes.
• Garnish with peanuts, parsley, and/or green onions just before serving.