Bluefin Toro Sashimi Salad With Matsuhisa Dressing Recipes

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BLUEFIN TUNA CARPACCIO WITH TRUFFLE SOY AND PARMESAN CHEESE



Bluefin Tuna Carpaccio with Truffle Soy and Parmesan Cheese image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 6

4 ounces fresh sushi-grade bluefin tuna (or Hawaiian Ahi), sliced thin into 12 pieces
1-ounce baby arugula, cleaned and dried
1-ounce 6 to 12 months aged imported Parmesan, shaved
4 teaspoons soy sauce
2 teaspoons white truffle oil
1/2 teaspoon black peppercorns

Steps:

  • Fan out the tuna on a large chilled platter. Arrange the baby arugula evenly over the tuna. Place the shaved Parmesan over the arugula. In a squeeze bottle, combine the soy sauce and the white truffle oil. Shake and drizzle the sauce over all the ingredients. Grind the black peppercorns over the dish. Serve cold.

MATSUHISA DRESSING



Matsuhisa Dressing image

You'll need only 1/4 cup of this for the New-Style Sashimi Salad, but it keeps up to four days in the refrigerator. It is delicious on grilled meats.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Japanese-Inspired Recipes

Time 15m

Yield Makes 1 cup

Number Of Ingredients 10

1 small sweet onion, coarsely chopped
5 tablespoons plus 1 teaspoon Japanese soy sauce
1/4 cup plus 2 teaspoons rice vinegar
4 teaspoons water
1 teaspoon sugar
1 pinch fine sea salt
1/2 teaspoon dry mustard
1 pinch freshly ground pepper
2 tablespoons plus 2 teaspoons grapeseed oil
2 tablespoons plus 2 teaspoons toasted sesame oil

Steps:

  • Pulse onion in a food processor until finely chopped. Transfer to a fine sieve set over a small bowl and let drain.
  • Place 3 tablespoons drained onion, soy sauce, vinegar, water, sugar, salt, mustard, and pepper in a bowl and whisk until sugar and salt are dissolved and mixture is combined. Whisk in oils until combined.

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.

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.

NOBU'S SASHIMI SALAD



Nobu's Sashimi Salad image

We love this recipe. It's based on the recipe that Nobu made famous at his restaurant (which I highly recommend) and on his television appearances. I often add a good amount of seaweed to the salad, just because we like it so much.

Provided by Akikobay

Categories     Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

sea salt
ground black pepper
7 ounces fresh tuna filets (sushi or sashimi grade)
2 ounces mesclun or 2 ounces baby greens
3/4 cup finely chopped onion
2 tablespoons rice vinegar
2 teaspoons water
1/2 teaspoon granulated sugar
1 pinch sea salt
1/4 teaspoon mustard powder
1/4 teaspoon ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil
3 tablespoons soy sauce

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!

Nutrition Facts : Calories 316.9, Fat 16.4, SaturatedFat 3, Cholesterol 56.5, Sodium 958.8, Carbohydrate 4.2, Fiber 0.7, Sugar 2, Protein 36.5

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