Tuna Sashimi With Jalapeño Recipes

TUNA SASHIMI WITH HEARTS OF PALM

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.

SPICY TUNA SASHIMI

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.

TUNA SASHIMI WITH JALAPEñO

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 TUNA

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.