SASHIMI TUNA
I don't remember where I found this recipe - online somewhere I think. It's simple and good if you like sushi. We make this alot when in Hawaii.
Provided by lazyme
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 161.8, Fat 4.3, SaturatedFat 1.1, Cholesterol 32.3, Sodium 2163.5, Carbohydrate 6.2, Fiber 0.9, Sugar 1.3, Protein 23.8
SPICY TUNA SASHIMI
Provided by Darrell "DAS" Smith
Time 12m
Yield 1 to 2 servings
Number Of Ingredients 10
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.
TUNA SASHIMI WITH HEARTS OF PALM
At Nobu Downtown in New York's financial district, the menu is divided into classics, like black cod with miso, and the rock shrimp tempura, alongside a list of new dishes called "Nobu Now." Among the newcomers is tuna sashimi with a verdant jalapeño dressing garnished with fresh hearts of palm. This dish, at once delicate, bold and handsomely textured, clearly illustrates the chef Nobu Matsuhisa's cross-cultural approach to food. For him, Japan and South America are not an ocean apart. Another way to serve this sashimi is to dice the tuna into small pieces as you would for tartare, and fold in finely chopped hearts of palm or daikon and some of the dressing, mounding each portion on a plate with a few sprigs of microgreens on top.
Provided by Florence Fabricant
Categories seafood, appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place chiles, garlic and salt in a food processor and process until very finely minced. Scrape down sides of container. With the machine running, slowly add the oil through the feed tube and process until thickened. Add vinegar and process about a minute, until fairly smooth. Transfer to a bowl and refrigerate.
- Cut the tuna into 2-inch/5-centimeter cubes, then slice as thinly as possible. You will need 7 slices per serving.
- For each dish, spread a couple of tablespoons of the sauce on a salad plate. Fan the tuna slices in a circle on the sauce, leaving an opening in the center of the plate. Drizzle tuna with a little olive oil and dust with a few grains of salt. Pile a thatch of hearts of palm slivers in the center of the plate, top with a few sprigs of microgreens and serve.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 78 milligrams, Sugar 0 grams, TransFat 0 grams
SEARED AHI TUNA STEAKS
Steps:
- Season the tuna steaks with salt and cayenne pepper.
- Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 0.7 g, Cholesterol 71.4 mg, Fat 17.8 g, Fiber 0.3 g, Protein 33.3 g, SaturatedFat 4 g, Sodium 1033.6 mg
SESAME SEARED TUNA
Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.
Provided by NEWORLEANSGIGLET
Categories World Cuisine Recipes Asian Japanese
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
- Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
- Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
Nutrition Facts : Calories 422.2 calories, Carbohydrate 13.2 g, Cholesterol 77.2 mg, Fat 20.7 g, Fiber 2.3 g, Protein 44.1 g, SaturatedFat 3.1 g, Sodium 1045.5 mg, Sugar 5.8 g
TUNA SASHIMI WITH JALAPEñO
One of my all-time favorite dishes to order at sushi bars is albacore or yellowtail sashimi with ponzu-a citrus-based soy sauce-and jalapeño (though they sometimes add way too much sesame oil for my taste). The name changes from menu to menu, but no matter the title, I absolutely love it. Here's an at-home version that's a cinch to throw together and super-nutritious. It's perfect for you or to impress your sushi-loving guests. Though you might be tempted to omit the salt, I wouldn't recommend it. This is actually a great dish for exotic sea salt. A light sprinkle can add real depth to the dish.
Yield makes 1 serving
Number Of Ingredients 4
Steps:
- Arrange the tuna slices on a plate so the slices are touching in the center and point outward (like a starburst pattern). Place a piece of jalapeño in the center of each tuna slice. Drizzle the ponzu evenly over the top. Season with salt. Serve immediately.
- Calories: 153
- Protein: 28g
- Carbohydrates: 2g
- Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Trace Fiber
- Sodium: 282mg
TUNA SASHIMI SALAD
A very fresh Tuna salad with thinly sliced fresh ingredients and a creamy-tangy cilantro cream dressing.
Provided by jingweel
Time 20m
Yield Serves 4
Number Of Ingredients 20
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
SASHIMI-STYLE CRUNCHY TUNA ROLL RECIPE BY TASTY
Here's what you need: soy sauce, mirin, lemon, lemon, grapefruit, orange, dried bonito flakes, dried kelp, sour cream, lime, lime, garlic, kosher salt, imitation crab, japanese mayonnaise, sriracha sauce, sesame oil, togarashi, kosher salt, freshly ground black pepper, unsalted butter, asparagus, garlic, red quinoa, sashimi grade yellowfin tuna, tobiko, avocado, sushi mat
Provided by Intuit TurboTax Live
Categories Lunch
Time 30m
Yield 1 roll
Number Of Ingredients 28
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!
Nutrition Facts : Calories 1236 calories, Carbohydrate 88 grams, Fat 72 grams, Fiber 20 grams, Protein 76 grams, Sugar 27 grams
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AHI TUNA SASHIMI RECIPE | OC WILD SEAFOOD
From ocwildseafood.com
Servings 2Estimated Reading Time 3 minsCategory Starter, EntreeTotal Time 10 mins
- Keep the fish in the refrigerator until ready to serve. Tip: You can freeze the ahi for 15 minutes prior to serving to make it easier to neatly slice, though it’s not necessary.
- Use a sharp fillet knife with a thin blade to trim any blemishes. Then slice into long, evenly thick (1/4 to 1/3 inch) strips, cutting against the grain of the fish. Cut across the fish in a single stroke, rather than sawing back and forth, in order to avoid tearing the flesh. Then half into smaller pieces, about the size of a domino. See above for video demonstration.
- Serve the pieces in a fanned out, overlapping row on a chilled plate with sides of wasabi and ginger and a small dish of soy sauce for dipping. Accompany the dish with a good Japanese sake (Japanese rice wine pronounced SAH-kay) or a light lager.
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