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Yellowfin Tuna Sashimi and Tartare Salad

Ingredients
Serves:
Yellowfin Tuna Sashimi and Tartare Salad
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
4 ounce s
yellowfin tuna, diced
1
avocado, quarter inch-diced
Asian Vinaigrette (recipe follows)
Salt and pepper, to taste
24 slice s
yellowfin tuna sashimi
1 ounce
pickled ginger, cut into julienne
Soy-Yuzu Dressing (recipe follows)
Soy-Yuzu Dressing
1/2 cup
yuzu zest
1/4
shallots, finely diced
1/4 cup
ginger, minced
1/2 cup
green onions, minced
1/4 cup
fresh wasabi
2 tablespoon s
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
Asian Vinaigrette
1 cup
ginger vinegar
1 tablespoon
chili oil
2 tablespoon s
sesame oil
1 cup
peanut oil
1 teaspoon
salt
1 teaspoon
Freshly ground white pepper
2 tablespoon s
black and white sesame seeds, toasted
  1. Soak scallions, carrot, cucumber, endive and sprouts together in ice water for 5 minutes. Drain. Soak beet julienne separately, drain, and then mix with other vegetables. Mix diced tuna and avocado together. Mix julienne vegetables with 2 ounces of Asian Vinaigrette and season with salt and pepper.
  2. To serve, divide tuna and avocado mixture equally and place in center of 4 plates. Arrange sliced tuna sashimi around mixture. Place julienne vegetables on top of mixture and top with pickled ginger for garnish. Spoon Soy-Yuzu Dressing between slices of sashimi.
  3. Mix together in bowl. Store in the refrigerator until ready to use.
  4. Mix together in bowl and store in refrigerator. Shake well before using.
RATING:
fivestar: 
Average: 5 (1 vote)

About this Recipe

Wolfgang Puck's Yellowfin Tuna Sashimi and Tartare Salad recipe was created to help raise awareness about the importance of buying seafood from sustainable sources. Chef Puck and Wolfgang Puck Catering are committed to the Seafood Watch Program, pioneered by the Monterey Bay Aquarium, which recommends sustainably harvested seafood, helping consumers gain awareness and become advocates for environmentally-friendly seafood.

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