YELLOWFIN TUNA SASHIMI AND TARTARE SALAD
Ingredients
Yellowfin Tuna Sashimi and Tartare Salad
- 2 2 2scallions, cut into fine julienne
- 1/4 .25 .25carrot, cut into fine julienne
- 1 1 1Japanese cucumber, cut into fine julienne
- 1 1 1red endive, cut into fine julienne
- 1 1 1ounce OUNCE_USVolumekaiware sprouts
- 1 1 1red beet, cut into fine julienne
- 4 4 4ounces OUNCE_USVolumeyellowfin tuna, diced
- 1 1 1avocado, ¼ inch-diced
- Asian Vinaigrette (recipe follows)
- Salt and pepper, to taste
- 24 24 24slices yellowfin tuna sashimi
- 1 1 1ounce OUNCE_USVolumepickled ginger, cut into julienne
- Soy-Yuzu Dressing (recipe follows)
Soy-Yuzu Dressing
- 1/2 .5 .5cup CUP_USVolumeyuzu zest
- 1/4 .25 .25shallots, finely diced
- 1/4 .25 .25cup CUP_USVolumeginger, minced
- 1/2 .5 .5cup CUP_USVolumegreen onions, minced
- 1/4 .25 .25cup CUP_USVolumefresh wasabi
- 2 2 2tablespoons TABLESPOON_USVolumesambal
- 3/4 .75 .75cup CUP_USVolumeyuzu juice
- 1 1 1cup CUP_USVolumesoy sauce
- 1/4 .25 .25cup CUP_USVolumepickled ginger, minced
- 1/4 .25 .25cup CUP_USVolumesesame oil
- 1/2 .5 .5cup CUP_USVolumeextra virgin olive oil
Asian Vinaigrette
- 1 1 1cup CUP_USVolumeginger vinegar
- 1 1 1tablespoon TABLESPOON_USVolumechili oil
- 2 2 2tablespoons TABLESPOON_USVolumesesame oil
- 1 1 1cup CUP_USVolumepeanut oil
- 1 1 1teaspoon TEASPOON_USVolumesalt
- 1 1 1teaspoon TEASPOON_USVolumefreshly ground white pepper
- 2 2 2tablespoons TABLESPOON_USVolumeblack and white sesame seeds, toasted
Instructions
- 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.
- 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.
- Mix together in bowl. Store in the refrigerator until ready to use.
- Mix together in bowl and store in refrigerator. Shake well before using.
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.