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Ahi Tuna Sashimi Salad with Wasabi Emulsion

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. 
5 from 4 votes
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Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4 Salads
Calories: 187kcal
Author: Pat Nyswonger

Ingredients

For the Wasabi Emulsion:

  • 10 tablespoons melted butter cooled
  • 3 egg yolks
  • 1-1/2 tablespoons wasabi paste
  • 2 tablespoons rice vinegar
  • 2 tablespoons chopped pickled ginger
  • Pinch of kosher salt

For the Soy-Sesame Dressing:

  • 1/2 cup toasted sesame oil
  • 1/4 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
  • 1/2 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

  1. Both the wasabi emulsion and the soy-sesame dressing can be made in advance and refrigerated.
  2. 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.
  3. The wasabi sauce will keep for 3 or 4 days in a covered container in the refrigerator.
  4. Partially freezing the tuna will make slicing the tuna thinly much easier.
  5. The wasabi emulsion will make 2 cups with 40 calories per tablespoon
  6. The soy-sesame dressing will make 1 cup with 66 calories per tablespoon

Recommended Products

Mueller Ultra-Stick 500 Watt 9-Speed Powerful Immersion Multi-Purpose Hand Blender Heavy Duty Pure Copper Motor Brushed Stainless Steel Finish Includes Whisk Attachment

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