WASABI MAYONNAISE SAUCE
A nice simple sauce that's great on salmon. (It only has 3 ingredients to!)
Provided by CHEFJR
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.
Nutrition Facts : Calories 44.7 calories, Carbohydrate 3 g, Cholesterol 2.9 mg, Fat 3.7 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.5 g, Sodium 80.1 mg, Sugar 0.7 g
TARTAR SAUCE
Ina Garten's recipe for Tartar Sauce from Barefoot Contessa on Food Network is fresher than the store-bought stuff, and it's so easy it takes only five minutes.
Provided by Ina Garten
Categories condiment
Time 5m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Place all the ingredients in a food processor or mini chopper fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not pureed.
AHI TUNA TARTAR WITH WASABI CAVIAR AND SPICY GINGER VINAIGRETTE
Steps:
- Place tuna, marinade and sesame seeds in mixing bowl. Stir and let marinate for 5 minutes. While marinating, assemble "tower" base with avocado and pineapple. Top with marinated tuna and pack tightly.
- In a medium saucepan, heat sesame oil until smoking. Add the garlic, shallot, and ginger. Saute until garlic begins to change color. Deglaze pan with sake. Bring to a simmer and let reduce by half. Add vinegar, soy, and sugar. Return to a boil, blend and then strain into clean saucepan. Whisk in slurry and bring to a boil to thicken. Remove from heat. Chill before using.
YELLOWFIN TUNA TARTARE YUZU-WASABI VINAIGRETTE AND SESAME SEAWEED SALAD
Provided by Food Network
Categories appetizer
Time 1h52m
Yield 6 appetizer servings
Number Of Ingredients 26
Steps:
- Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.
- In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.
- Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week.
- To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of a serving plate. Arrange 3 dollops of seaweed salad around the disc and garnish with 3 potato slices. Top tuna with a small spoonful of caviar, if desired.
- Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.
- In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.
- Preheat an oven to 350 degrees. Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them thin in a criss-cross pattern with the zig-zag part of a mandolin. Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter. Bake until crisp, about 12 minutes.
TARTAR SAUCE
Packed with crunchy, sharp zing from onion, and tang and savoriness from capers, this homemade tartar sauce delivers bold freshness. Once you've mixed the base below, you can stir in more of whichever ingredients you most enjoy. And if you don't like the bite of raw onion, you can soak it in cold water for 10 minutes and drain before stirring it in. Thick yet spreadable, this works as a dip, too.
Provided by Genevieve Ko
Categories sauces and gravies
Time 5m
Yield About 1 cup
Number Of Ingredients 7
Steps:
- In a small bowl, stir together the mayonnaise, pickle, onion, capers, lemon juice, mustard and dill, if using. Use immediately or store in an airtight container for up to 1 week.
- Use as a dip for fried fish or other seafood, fries, chips, pita chips and crudités. Mix into tuna, egg or potato salad, or spread onto bread for tuna, egg or chicken salad sandwiches, as well as for roast beef and fried chicken or fish sandwiches, and salmon burgers.
WASABI AHI TUNA TARTARE
An easy sushi inspired tuna appetizer for two. I use 100% cold pressed unrefined peanut oil because it retains a strong peanut aroma and taste. The furikake does all the heavy lifting in this recipe.
Provided by Angela Bull Radoff
Categories Appetizers and Snacks Seafood
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Place the tuna in a small bowl. Pour peanut oil over, sprinkle with the wasabi fumi furikake, and wasabi powder. Stir well, cover, and refrigerate until serving.
- To serve, press half of the mixture into a 1/2 cup container and unmold onto a bed of greens. Repeat for second portion.
Nutrition Facts : Calories 297.9 calories, Carbohydrate 9.6 g, Cholesterol 51 mg, Fat 15.4 g, Fiber 1 g, Protein 27.5 g, SaturatedFat 2.6 g, Sodium 272.1 mg, Sugar 3.5 g
TORO TARTAR WITH WASABI SAUCE
High-quality fresh tuna or fresh salmon can be used in place of the toro, which is tuna from the fattier belly area.
Provided by Martha Stewart
Number Of Ingredients 8
Steps:
- Chop the fish very finely by hand until it holds together. In a medium mixing bowl, combine the chopped fish, minced garlic, and onion. Form the mixture into six 2-inch diameter cylinders with your hand or using a 2-inch cookie-cutter round as a mold. Place each of the completed cylinders into a small serving dish.
- Combine the wasabi and soy sauce. Drizzle 2 tablespoons soy sauce-wasabi mixture around each cylinder. Garnish each dish as desired with green onion, chives, and a small spoonful of caviar.
HOMEMADE WASABI SAUCE
A quick and simple sauce that can be used with grilled tuna or as a dip for eggrolls. From Food and Wine, December 1995.
Provided by lazyme
Categories Sauces
Time 10m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- In a food processor, combine the wasabi powder, vinegar, and mustard.
- Add 1/4 cup of water and with the machine on, slowly pour in the oil to form a lightly thickened sauce.
- Add the salt and process briefly.
- The sauce can be refrigerated for up to 1 month.
- Shake or stir before using.
Nutrition Facts : Calories 49.2, Fat 5.5, SaturatedFat 0.7, Sodium 133.1, Carbohydrate 0.1, Fiber 0.1, Protein 0.1
WASABI TARTAR SAUCE
NEEDD A QUIK BUT DELICIOUS TARTAR SAUCE FOR MY FISH FILLETS....TURND OUT PERFECT :)
Provided by Lora DiGs
Categories Other Sauces
Time 5m
Number Of Ingredients 4
Steps:
- 1. COMBINE ALL INGREDIENTS IN A SMALL BOWL
- 2. N ENJOY
SALMON AND CUCUMBER TARTARE WITH WASABI SAUCE
This makes a delightful hors d'oeuvre, appetizer or even a light supper. If you're serving it as an hors d'oeuvre you can spoon it onto cucumber rounds, small endive leaves or toasted pita triangles. The better the salmon, the better this will be (sashimi grade is the best).
Provided by Martha Rose Shulman
Categories easy, quick, appetizer
Time 10m
Yield 4 to 6 appetizer servings
Number Of Ingredients 13
Steps:
- Make sure there are no small pin bones in the salmon. Remove with tweezers if there are, then mince the fish very fine. Combine with the cucumber in a medium bowl.
- Rinse the shallot with cold water and drain on a paper towel. Add to the salmon and cucumber. Add the capers, minced pickled ginger, Worcestershire sauce, salt and pepper, and lemon juice and toss together.
- In a small bowl or measuring cup, whisk together the wasabi or horseradish, vinegar, soy sauce, and olive oil. Toss with the fish and cucumber mixture. Cover and refrigerate until ready to serve.
- To serve, spoon onto cucumber rounds or pita triangles, or mold in plastic wrap-lined ramekins and unmold onto plates as a first course. Sprinkle with chives and garnish with pickled ginger.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 3 grams, Sodium 294 milligrams, Sugar 1 gram
WASABI BUTTER
A hint of wasabi's mustard-horseradish flavor makes the sweet taste of corn pop. It's just as tasty smeared over cornbread. -Nila Grahl, Gurnee, Illinois
Provided by Taste of Home
Time 5m
Yield 1/2 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, beat all ingredients. Refrigerate up to 1 week or freeze up to 3 months.
Nutrition Facts : Calories 104 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 107mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
CLASSIC TARTAR SAUCE
You'll never buy the jarred stuff again once you've tried this homemade tartar sauce recipe! -Michelle Stromko, Darlington, Maryland
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 93 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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- In a large bowl, whisk together the egg yolks, lemon juice, vinegar and mustard. Whisk in the oil in a steady stream until emulsified and thick. Season to taste with salt. (Alternately, use a blender or a food processor.) Stir in the tamari, lime juice, wasabi and relish.
- Season the fish with salt, pepper and Old Bay. Place the flour in a shallow dish. In another shallow dish, lightly whisk the eggs with a splash of water. In a third shallow dish, combine the panko with the chives, ginger and garlic. Coat the fish in the flour, then dip in the eggs, then coat with the panko.
- Heat about 1/4-inch of oil in a large skillet over medium-high heat. Fry the fish until golden, about 3 minutes per side. Transfer to a paper towel lined plate and squeeze fresh lime over the fish.
- To serve, cut the buns in half. Spread the Wasabi Tarter Sauce on inside of the top and the bottom of each but. Place the fish on the bottom bun and top with sliced cucumbers, sliced radishes, shredded cabbage and cilantro. Top with the top half of the bun and serve.
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