Tuna Sashimi With Hearts Of Palm Recipes

HEARTS OF PALM TUNA SALAD

Steps:

• Place all the ingredients in a medium bowl- chopped hearts of palm, onion, celery, pickle or capers, fresh herbs, mustard, vegan mayo and mix well. Taste and season with salt and pepper and a pinch of sugar.
• Most hearts of palm are canned with water, salt and citric or ascorbic acid- so there is an element of tanginess already here, but if you want to add more, feel free to add lemon zest, or a few drops of lemon juice or apple cider vinegar.
• Other ways to elevate this is to add a sprinkling of dulse flakes, a little caper juice or pickle juice, a pinch of cayenne, few drops of Braggs liquid amino acid- all optional here, but fun to play with.
• Serve over toasted bread, top with sliced avocado (season with salt and pepper) and microgreens. Or turn this into a hearty wrap.

TUNA SASHIMI WITH HEARTS OF PALM

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.

SIMPLE HEARTS OF PALM VEGAN TUNA SALAD

Steps:

• Blend your hearts of palm in a food processor or vitamix until you have a tuna-like consistency. You don't have to blend too much.Transfer to a medium bowl and add the rest of the ingredients except for cashew cream. Mix and let it sit while you prepare the cream.Using a high speed blender, blend all the cream ingredients until you have a very creamy consistency. You might need to add more or less than 1/2 cup, depending on the nuts you're using. Make sure it isn't too watery or too thick, you want a creamy and rich consistency, mayonnaise-like.Transfer cream to salad and mix well. Add only as much cream as you want to, 2 large Tbsp will cover most of the salad, so add little by little as needed.Let it sit on the fridge for 10-15 minutes, so it can absorb the flavors and serve with your favorite baked corn tostadas, chips or make lettuce tacos with it! Blend your hearts of palm in a food processor or vitamix until you have a tuna-like consistency. You don't have to blend too much. Transfer to a medium bowl and add the rest of the ingredients except for cashew cream. Mix and let it sit while you prepare the cream. Using a high speed blender, blend all the cream ingredients until you have a very creamy consistency. You might need to add more or less than 1/2 cup, depending on the nuts you're using. Make sure it isn't too watery or too thick, you want a creamy and rich consistency, mayonnaise-like. Transfer cream to salad and mix well. Add only as much cream as you want to, 2 large Tbsp will cover most of the salad, so add little by little as needed. Let it sit on the fridge for 10-15 minutes, so it can absorb the flavors and serve with your favorite baked corn tostadas, chips or make lettuce tacos with it!
• Blend your hearts of palm in a food processor or vitamix until you have a tuna-like consistency. You don't have to blend too much. Transfer to a medium bowl and add the rest of the ingredients except for cashew cream. Mix and let it sit while you prepare the cream. Using a high speed blender, blend all the cream ingredients until you have a very creamy consistency. You might need to add more or less than 1/2 cup, depending on the nuts you're using. Make sure it isn't too watery or too thick, you want a creamy and rich consistency, mayonnaise-like. Transfer cream to salad and mix well. Add only as much cream as you want to, 2 large Tbsp will cover most of the salad, so add little by little as needed. Let it sit on the fridge for 10-15 minutes, so it can absorb the flavors and serve with your favorite baked corn tostadas, chips or make lettuce tacos with it!

TUNA SASHIMI WITH JALAPEñO

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

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!

VEGAN HEARTS OF PALM CEVICHE

Steps:

• Place hearts of palm slices in a glass bowl. Add tomatoes, onion, cilantro, and serrano peppers.
• Measure 3/4 cup hearts of palm juice into a bowl; discard remaining juice. Mix vinegar and olive oil into the bowl. Pour over hearts of palm mixture. Season with oregano, salt, and pepper. Garnish with olives and avocado slices.