Sashimi Style Tuna Recipe Recipe 445

SASHIMI TUNA

Steps:

• Cut tuna in thin slices, divide, and arrange on four large plates.
• Cover with plastic wrap and keep chilled until ready to assemble.
• Combine chives and garlic with soy sauce. Reserve.
• Mix wasabi and rice vinegar to a paste consistency. Reserve.
• Wash watercress, trim stems and pat dry with paper towels.
• Assembly:
• Place watercress on top of tuna.
• Set pickled ginger and wasabi on each side of the watercress.
• Pour sauce around tuna and serve.
• Per serving: 51 Calories (kcal); trace Total Fat; (2% calories from.
• fat); 4g Protein; 9g Carbohydrate; 0mg Cholesterol; 2407mg Sodium.
• Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable;.
• 0 Fruit; 0 Fat; 0 Other CarbohydratesI.

SPICY TUNA SASHIMI

Steps:

• Thinly slice the tuna steak (sashimi-style). Place the thin layers of tuna on a plate. Remove the rind and pith of 1/2 an orange, then slice and quarter. Remove the rind and pith of 1/2 a grapefruit, then slice and quarter. Lay the orange and grapefruit quarters on top of the tuna.
• Juice the remaining orange half into a small bowl and whisk in the soy sauce and lemon juice. Drizzle the sauce over the tuna and citrus. Sprinkle the tuna with chopped mint and diced jalapenos.
• In a small saute pan, heat the oil over high heat and quickly fry the rice noodles for 1 minute. Sprinkle them over the top and serve.

SASHIMI STYLE TUNA RECIPE RECIPE - (4.4/5)

Steps:

• 1. Rinse Tuna under cold water, then drain well. 2. Slice Tuna into 1/2 inch cubes or strips then place in a covered glass bowl in the refrigerator 3. Combine remaining ingredients in a separate glass bowl and refrigerate for 1 hour 4. After 1 hour, combine the Tuna and other ingredients together in a larger glass bowl, cover and refrigerate for an additional 20 minutes 5. Remove from the refrigerator and stir well 6. Serve Tuna with these condiments: Soy Sauce, Wasabi and Pickled Ginger Recipe by: Hot Dish Homemaker

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

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.

SASHIMI-STYLE CRUNCHY TUNA ROLL RECIPE BY TASTY

Steps:

• Make the ponzu sauce: In a small bowl, combine the soy sauce, mirin, lemon zest and juice, grapefruit juice, orange juice, bonito flakes, and kelp. Mix until well combined, then cover and let steep in the refrigerator overnight.
• Make the lime crema: In a small bowl, mix together the sour cream, lime zest and juice, garlic, and salt until smooth. Refrigerate until ready to use.
• Prep the roll: In a medium bowl, combine the imitation crab, mayo, Sriracha, sesame oil, and togarashi. Mix until well combined, then season with salt and pepper to taste. Refrigerate until ready to use.
• Melt the butter in a small pan over medium-low heat. Add the asparagus and garlic and sauté until the asparagus is tender, 2-3 minutes.
• In a separate small pan over medium heat, toast the cooked quinoa until darkened in color and crispy, 4-5 minutes.
• Assemble the roll: Slice the tuna about ⅛ inch thick.
• Lay a sheet of plastic wrap on top of the sushi mat. Carefully arrange the tuna slices, starting at the bottom of the mat, into a 9½ x 3½-inch rectangle. Spoon the crab mixture on top of the tuna toward the bottom of the mat in a thin line. Place the asparagus and avocado on top of the crab mixture, then spoon the tobiko next to the crab. Roll the sushi tightly away from you, leaving about ½ inch of tuna exposed, then roll again until closed tightly. Refrigerate the roll for 30 minutes.
• Trim the ends, then slice the roll crosswise into 8-10 ½-inch-thick pieces. Transfer the sushi to a plate. Spoon a small dollop of lime crema on top of each piece and sprinkle the toasted quinoa over the top and sides. Serve with the ponzu sauce alongside for dipping.
• Enjoy!