SASHIMI TUNA SALAD WITH MINT LIME CILANTRO DRESSING
The closest I've been able to come in recreating one of my favorites! The salad will be fairly greasy, but that is how it is in the restaurant version as well. It just doesn't taste nearly as good with only little dressing. I usually use about 3/4 of the dressing, but you may use less or more. Enjoy!
Provided by sweetie26
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 1h35m
Yield 2
Number Of Ingredients 16
Steps:
- Whisk olive oil, lime juice, cilantro, garlic, mint, lemon juice, and salt in a bowl. Refrigerate salad dressing for at least 1 hour or overnight for best flavor.
- Preheat an outdoor grill for high heat and grease the grate.
- Toss salad greens, romaine lettuce, mango, peanuts, cucumber, and chow mein noodles in a salad bowl.
- Sprinkle tuna with salt and black pepper.
- Grill tuna on the preheated grill until the outside is seared and brown and the inside is still red, about 1 1/2 minutes per side for rare. Slice the grilled tuna.
- Top salad with slices of avocado and grilled tuna; drizzle with salad dressing to taste.
Nutrition Facts : Calories 251.8 calories, Carbohydrate 9.3 g, Cholesterol 19.1 mg, Fat 19.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 2.8 g, Sodium 207.3 mg, Sugar 3 g
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
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
GRILLED AHI TUNA "SASHIMI" STRIPS WITH MIZUNA AND AVOCADO
Steps:
- Preheat grill. Brush steaks with oil and season with salt and pepper to taste. Grill for 1 minute on each side (just to obtain grill marks) Remove and slice each steak into 8 slices.
- Place 1 cup of mizuna on each plate. Divide avocado and tomatoes among plates. Drizzle with the wasabi vinaigrette.
- Whisk together all ingredients until combined. Season with salt and pepper to taste
TIRADITO CHIFA (TUNA SASHIMI PERUVIAN STYLE)
Restaurateur Martin Morales shares this Peruvian-style ceviche starter with crispy noodles, adapted from his book, Ceviche
Provided by Martin Morales
Categories Fish Course, Starter
Time 35m
Number Of Ingredients 15
Steps:
- The day before, make the pickled daikon. Add the sugar to 75ml hot water and stir to dissolve. Add the vinegar and mix, then add the daikon. Cover and chill for 24 hrs.
- The next day, make the Nikkei tiger's milk. Mix all the ingredients together in a small bowl, cover and set aside.
- Heat the oil in a medium saucepan on a medium-high heat. Check the oil is hot enough by dropping in a small piece of noodle - it should sizzle and puff up straight away. With a slotted spoon, lower the noodles into the hot oil. As soon as they have puffed up and turned white, lift them out of the oil and put them on a tray lined with kitchen paper. This will help to drain the excess oil.
- Arrange the slices of tuna on the plate, leaving space in the middle for the noodles. Season with sea salt and spoon the tiger's milk over the tuna. Sprinkle the red chilli, coriander and spring onion over the top.
- Using a 2cm diameter cutter, or the end of a piping nozzle, cut small circles out of the drained pickled daikon. Place 1 pickled daikon disc onto each piece of tuna, then put a piece of green chilli on top of each disc. Pile the crispy noodles in the middle and serve.
Nutrition Facts : Calories 203 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.8 milligram of sodium
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
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
SASHIMI TUNA SALAD
Well, it's that time again for some "clean eating". Yes, trying to cut those extra pounds. This salad is fresh, light, and super healthy. And it doesn't lack in flavor.
Provided by Darci Juris @keepitinthekitchen
Categories Tuna Salads
Number Of Ingredients 11
Steps:
- Combine the cabbage, tuna, mango and avocado in a bowl. Sprinkle with lemon pepper.
- In a separate bowl, whisk together the soy sauce, vinegar, honey, wasabi and ginger. Optional: You can also add lemon or lime juice and a little olive oil. Note: I buy my tuna and wasabi paste from an Asian market.
- Gently toss dressing with salad and enjoy.
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
SASHIMI STYLE TUNA RECIPE RECIPE - (4.4/5)
Provided by KeyIngredient
Number Of Ingredients 9
Steps:
- 1. Rinse Tuna under cold water, then drain well. 2. Slice Tuna into 1/2 inch cubes or strips then place in a covered glass bowl in the refrigerator 3. Combine remaining ingredients in a separate glass bowl and refrigerate for 1 hour 4. After 1 hour, combine the Tuna and other ingredients together in a larger glass bowl, cover and refrigerate for an additional 20 minutes 5. Remove from the refrigerator and stir well 6. Serve Tuna with these condiments: Soy Sauce, Wasabi and Pickled Ginger Recipe by: Hot Dish Homemaker
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
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