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.
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.
NOBU'S SASHIMI SALAD
We love this recipe. It's based on the recipe that Nobu made famous at his restaurant (which I highly recommend) and on his television appearances. I often add a good amount of seaweed to the salad, just because we like it so much.
Provided by Akikobay
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 316.9, Fat 16.4, SaturatedFat 3, Cholesterol 56.5, Sodium 958.8, Carbohydrate 4.2, Fiber 0.7, Sugar 2, Protein 36.5
SASHIMI SALAD WITH SOY AND ORANGE
Provided by Curtis Stone
Categories Salad Fish No-Cook Lunch Orange Seafood Salmon Soy Sauce Lettuce Orange Juice Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
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.
TUNA AND MANGO SASHIMI SALAD
Found this in an old issue of Coastal Living, made a few modifications. It was wonderful as a salad, but I plan to try serving this on wontons the next time I make it.
Provided by DSimone
Categories Tuna
Time 16m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 309.3, Fat 13.9, SaturatedFat 2.6, Cholesterol 43.1, Sodium 800.8, Carbohydrate 17.4, Fiber 2.1, Sugar 14.1, Protein 29.2
NEW-STYLE SASHIMI SALAD WITH MATSUHISA DRESSING
Nobu's sashimi salad features partially cooked yellowfin tuna, a boon to anyone who doesn't enjoy completely raw fish. Nobu suggests serving this salad on just one plate. It's meant for sharing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 8
Steps:
- Season tuna all over with salt and pepper. Heat a nonstick skillet to high. Sear all 4 sides of fillet until cooked 1/4 inch on each side, 15 to 30 seconds each side. Transfer to a bowl of ice water and let cool; pat dry. Transfer to a cutting board and cut crosswise into 1/4-inch slices.
- Slice carrot, zucchini, and beet into thin ribbons with a vegetable peeler. Toss with lettuce and scallion. Pour 1/4 cup dressing on a large lunch plate and top with a mound of lettuce mixture. Place tuna slices around lettuce mixture; serve.
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