Ahi Tuna Sashimi Salad With Wasabi Emulsion
This vibrant Ahi Tuna Sashimi Salad with Wasabi Emulsion is a tantalizing whole-meal salad for anyone who enjoys sashimi.
Servings: 4 Salads
Ingredients
For the Wasabi Emulsion:
- 10 tablespoons melted butter cooled
- 3 egg yolks
- 1-½ tablespoons wasabi paste
- 2 tablespoons rice vinegar
- 2 tablespoons chopped pickled ginger
- Pinch of kosher salt
For the Soy-Sesame Dressing:
- ½ cup toasted sesame oil
- ¼ cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon finely grated fresh ginger peeled
- Salt and pepper to taste
For the Salad:
- 5 oz. mixed salad greens
- 1 English cucumber thinly sliced
- ½ red onion thinly sliced
- 4 large red radishes thinly sliced
- 1 large avocado peeled, pitted and quartered
- 8 ounces Ahi Yellowfin tuna thinly sliced
Instructions
For the Wasabi Emulsion:
- Add the egg yolks, wasabi paste, vinegar, ginger and salt to a blender and process until smooth. With the motor running, slowly drizzle in the cooled butter. Blend until fully incorporated and smooth. Transfer to a dish or pitcher and refrigerate until needed.
For the Soy-Sesame Dressing:
- Add all of the ingredients to a small, lidded jar and shake well to combine.
For the Salad:
- To a large salad bowl, add the greens, cucumber, onion and radishes. Toss with a portion of the salad dressing. Arrange the dressed greens on 4 salad plates and add the avocado slice. Divide the tuna equally and arrange on the salad plate. Spoon or pour a portion of the reserved wasabi sauce to each salad. Serve immediately
Notes
- Both the wasabi emulsion and the soy-sesame dressing can be made in advance and refrigerated.
- Either a mini-food processor or an stick blender works well for the wasabi sauce. If using a stick blender place the ingredients inside a pint-size Mason jar and drizzle in the butter while blending.
- The wasabi sauce will keep for 3 or 4 days in a covered container in the refrigerator.
- Partially freezing the tuna will make slicing the tuna thinly much easier.
- The wasabi emulsion will make 2 cups with 40 calories per tablespoon
- The soy-sesame dressing will make 1 cup with 66 calories per tablespoon
Nutrition
Serving: 1Salad with 2 oz Tuna | Calories: 187kcal | Carbohydrates: 9.6g | Protein: 15.3g | Fat: 10.5g | Saturated Fat: 2.2g | Cholesterol: 26mg | Sodium: 37mg | Fiber: 4.1g | Sugar: 2.2g
