Sashimi Tuna Salad Recipes

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NEW-STYLE SASHIMI SALAD WITH MATSUHISA DRESSING



New-Style Sashimi Salad with Matsuhisa Dressing image

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

1 piece skinless yellowfin tuna fillet (4 ounces, 1 1/2 inches thick)
Coarse salt and freshly ground pepper
1 small carrot
1/2 very small, narrow zucchini
1 beet, scrubbed, trimmed, and peeled
1/2 small head Boston or red-leaf lettuce, trimmed, leaves separated, and large leaves torn
1 scallion, trimmed and julienned
1/4 cup Matsuhisa Dressing

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.

SASHIMI SALAD (WITH HOMEMADE JAPANESE WAFU DRESSING)



Sashimi Salad (with homemade Japanese wafu dressing) image

How to make light and refreshing sashimi salad with homemade Japanese style "wafu dressing". (Serves 2 mains or 4 sides)

Provided by Yuto Omura

Categories     Salads / Seafood

Time 15m

Number Of Ingredients 14

1 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
1/2 tbsp white toasted sesame seeds
1/2 tbsp toasted sesame oil
1/2 tbsp olive oil
1/2 tsp garlic paste
1/2 tsp lemon juice
1 pinch white pepper
200g sashimi grade fish (salmon, tuna, red snapper etc) sliced
1 medium avocado cubed
100g (approx 8) mini tomatoes halved
30g (1 cup) baby leaf spinach
100-150g (4-5 cups) mixed lettuce leaves

Steps:

  • First, heat the soy sauce, mirin and sugar together in a small saucepan. Allow to boil for 30 seconds and then remove from the heat.
  • Allow to cool for a few minutes and then transfer it to a small jug or bowl.
  • Add the rest of the sauce ingredients and mix. Store in the fridge until serving time.
  • Place the washed and cut vegetables in a salad bowl and toss together.
  • Arrange the sliced sashimi around the top of the salad.
  • Drizzle with sauce and mix well before serving.
  • Enjoy!

BLUEFIN TORO SASHIMI SALAD WITH MATSUHISA DRESSING



Bluefin Toro Sashimi Salad with Matsuhisa Dressing image

Provided by Food Network

Time 14m

Yield 4 servings

Number Of Ingredients 15

10 ounces sushi-grade bluefini toro tuna
Sea Salt
Freshly ground black pepper
6 cups mixed baby greens
Matsuhisa Dressing, recipe follows
3/4 cup finely chopped Maui onion
2 tablespoons plus 2 teaspoons soy sauce
2 tablespoons plus 1 teaspoon rice vinegar
2 teaspoons water
1/2 teaspoon sugar
Pinch sea salt
1/4 teaspoon powdered mustard
Pinch freshly ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil

Steps:

  • Preheat a grill or a broiler.
  • Sprinkle a little sea salt and pepper on the tuna. Briefly sear the tuna on all sides until its surface turns white. Plunge the fish into a bowl of ice water to stop it cooking any further. Shake off the excess water. Cut the tuna into 1/8-inch thick slices. Toss the greens with some of the Matsuhisa dressing and place on a plate. Top with the sliced tuna. Drizzle with a little more dressing.
  • Combine all of the ingredients except the oils. When the salt is fully dissolved, add the oils. Set aside.

TUNA AND MANGO SASHIMI SALAD



Tuna and Mango Sashimi Salad image

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

1 lb sushi-grade tuna, diced
2 tablespoons chopped green onions
2 tablespoons fresh cilantro, chopped
3 -5 tablespoons soy sauce, to taste
2 tablespoons toasted sesame oil
1 teaspoon minced garlic
2 tablespoons finely chopped fresh ginger
1 -2 large ripe mango, diced
1 tablespoon sesame seeds

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 SALAD



Sashimi Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

7 ounces tuna fillet
Sea salt and coarsely ground pepper
1 tablespoon grapeseed oil
5 tablespoons plus 1 teaspoon Matsuhisa Dressing
Nobu's Vegetable 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.

SASHIMI SALAD WITH SOY AND ORANGE



Sashimi Salad with Soy and Orange image

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

4 oranges
1 or 2 limes
1 tablespoon soy sauce
3 tablespoons grapeseed oil
6 cups mâche (lamb's lettuce) leaves
2 cups frisée lettuce, torn into bite-size pieces
1/2 cucumber, peeled, seeded, and thinly sliced (optional)
7 ounces sushi-grade salmon, skin removed
1 teaspoon sesame seeds, toasted

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.

NOBU'S SASHIMI SALAD



Nobu's Sashimi Salad image

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

sea salt
ground black pepper
7 ounces fresh tuna filets (sushi or sashimi grade)
2 ounces mesclun or 2 ounces baby greens
3/4 cup finely chopped onion
2 tablespoons rice vinegar
2 teaspoons water
1/2 teaspoon granulated sugar
1 pinch sea salt
1/4 teaspoon mustard powder
1/4 teaspoon ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil
3 tablespoons soy sauce

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

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