Tuna Sashimi With Jalapeño Recipes

SPICY TUNA SASHIMI

Spicy Tuna Sashimi image

Provided by Darrell "DAS" Smith

Time 12m

Yield 1 to 2 servings

Number Of Ingredients 10

Ingredients

1 ahi (yellowfin) tuna steak (about 4 to 6 ounces)
1 small orange, halved 1/2 sliced with rind and white pith removed, other 1/2 juiced
1 small orange, halved 1/2 sliced with rind and white pith removed, other 1/2 juiced
1/2 small grapefruit
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1 sprig fresh mint, finely chopped
2 jalapenos, seeded and finely diced
4 tablespoons canola oil
1/2 dry thin rice noodles, lightly broken up

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

Tuna Sashimi With Hearts of Palm image

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

Ingredients

4 medium-size jalapeño chiles, chopped, but not seeded or cored
1 teaspoon grated garlic
1/2 teaspoon sea salt, plus more for seasoning
1/2 cup/120 milliliters grapeseed oil
3 tablespoons/45 milliliters rice vinegar
1 1/2 pounds/680 grams sushi-grade tuna (bluefin, yellowfin or bigeye)
3 tablespoons/45 milliliters extra-virgin olive oil
3 fresh hearts of palm, cut in 2-inch/5-centimeter pieces and finely slivered, or about 3/4 cup/73 grams raw daikon, finely slivered or sliced
Microgreens, for garnish

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

TUNA SASHIMI WITH JALAPEñO

Tuna Sashimi with Jalapeño image

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

Ingredients

4 ounces sashimi- or sushi-grade ahi tuna, cut into 8 equal slices
8 very thin jalapeño slices (rounds)
2 teaspoons ponzu sauce (look for it in the international section next to the soy sauce)
Sea salt, to taste

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

YELLOWTAIL SASHIMI WITH DICED CHILES

Yellowtail Sashimi with Diced Chiles image

Provided by Food Network

Categories appetizer

Time 15m

Yield 4 to 6 appetizer servings

Number Of Ingredients 12

Ingredients

4 ounces fresh premium yellowtail (belly, if available)*
1/2 teaspoon minced garlic
1/2-ounce fresh ginger, finely julienne
1 1/2 tablespoons thinly sliced scallions
1 tablespoon finely diced red jalapeno
1 tablespoon finely diced green jalapeno
1 tablespoon soy sauce
1 tablespoon yuzu juice (Japanese citrus)*
1 tablespoon ponzu sauce (Japanese citrus vinegar)*
1 tablespoon extra-virgin olive oil
1 lemon wedge, for serving
Julienned daikon radish, for serving*

Steps:

Slice the yellowtail very thinly and fan out on a plate.
Brush the minced garlic over the sashimi evenly. Sprinkle the ginger, scallions, and jalapeno evenly over the fish. Drizzle the soy sauce, yuzu, and ponzu evenly over the fish.
Heat a small saucepan over high heat. Carefully add the olive oil to the extremely hot pan and heat until it just begins to smoke, about 30 seconds. Remove from the heat and carefully pour over the fish. The hot oil will sear the outside of the fish.
Garnish with a lemon wedge and julienned daikon.

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