YELLOWFIN TUNA SASHIMI AND TARTARE SALAD
(recipe courtesy Wolfgang Puck)
Yield: Serves 4 as an appetizer
24 slices yellowfin tuna, sashimi
4 ounces yellowfin tuna, diced
1 avocado, 1/4-inch diced
2 scallions, cut into fine julienne
1/4 carrot, cut into fine julienne
1 Japanese cucumber, cut into fine julienne
1 red endive, cut into fine julienne
1 ounce kaiware sprouts
1 red beet, cut into fine julienne
After cutting the vegetables, soak all except for the beets in ice water for 5 minutes, then drain. Soak the beet julienne separately, and then mix with other vegetables.
1 ounce pickled ginger, cut into julienne
1 recipe soy-yuzu dressing (follows)
1 recipe Asian vinaigrette (follows)
Salt and pepper to taste
Mix diced tuna and avocado. Divide equally and place in center of 4 plates.
Arrange slices of tuna sashimi around tuna/avocado mixture.
Mix julienne vegetables with 2 ounces of Asian Vinaigrette. Season with salt and pepper.
Place julienne vegetables on top of tuna/avocado mixture. Top with julienne pickled ginger for garnish. Spoon the soy-yuzu sauce between the pieces of sashimi.
Soy-Yuzu Dressing:
1/2 cup yuzu zest
1/4 cup shallots, finely diced
1/4 cup ginger, minced
1/2 cup green onions, minced
1/4 cup fresh wasabi
2 tablespoons sambal
3/4 cup yuzu juice
1 cup soy sauce
1/4 cup pickled ginger, minced
1/4 cup sesame oil
1/2 cup extra virgin olive oil
Mix well in bowl. Store in the refrigerator until ready to use.
Asian Vinaigrette:
1 cup ginger vinegar
1 tablespoon chili oil
2 tablespoons sesame oil
1 cup peanut oil
1 teaspoon salt
1 teaspoon freshly ground white pepper
2 tablespoons black and white sesame seeds, toasted
Mix well in bowl. Store in refrigerator. Shake well before using.
Recipes
- MISO GLAZED BLACK COD
- STEAMED MUSSELS WITH THAI COCONUT BROTH
- WHOLE FRIED WILD STRIPED BASS
- WILD TANDOORI SALMON
- YELLOWFIN TUNA SASHIMI AND TARTARE SALAD
Seafood Savvy is brought to you in partnership with Monterey Bay Aquarium.
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