Sashimi Tuna Salad Recipes

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.

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 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 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

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 WITH SOY AND ORANGE

Steps:

• Grate the zest of 1 orange and the lime into a large bowl. Squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime into the bowl (you may need a second lime to get the 2 tablespoons of juice). Whisk in the soy sauce and the oil. Set the dressing aside.
• Use a sharp knife to slice the rind and pith from the remaining oranges. Working over a mixing bowl, cut between the membranes to free the orange segments, letting them drop into the bowl. Pour any juice into a cup and reserve it for another use. Add the mâche, frisée, and cucumbers, if using, to the orange segments. Using a large sharp knife, cut the salmon into 1/3-inch-thick slices. Add the salmon to the bowl. Drizzle with the dressing, and toss gently to coat. Allow the flavors to meld for at least 2 minutes.
• Divide the salad among 4 serving plates. Sprinkle with the toasted sesame seeds, and serve.