Saturday, October 11, 2014

Tuna Sashimi Salad with Wasabi Vinaigrette

Think of this dish as a deconstructed sushi roll. It combines all of your favorites - tuna, avocado, soy, and wasabi - without the effort of rolling things up into a roll and making sushi rice. The original calls for seared tuna which you could obviously do still, but we just found it didn't add enough to justify the extra work. The original also doesn't call for avocado, but we had one sitting around and I appreciated the creamy texture in there and tuna sushi always makes me think of avocado.

One year ago: Panfried Sea Bass with Harissa and Rose
Two years ago: Crumbled Cheese with Scallions and Tomatoes
Three years ago: Pork in Green Peanut Sauce
Four years ago: Cauliflower Gratin
Five years ago: Basic Risotto Recipe

Tuna Sashimi Salad with Wasabi Vinaigrette (adapted from Avec Eric)

1/4 cup fresh lime juice
2 tbsp soy sauce
1 tbsp wasabi sauce
1/4 cup olive oil
1 cup radish sprouts (or other small greens)
1/4 cup cilantro leaves
1 green onion, thinly sliced
1 avocado, pitted and chopped
2 tuna steaks (approximately 6 ounces each), sliced into 1/4" pieces
3 tbsp canola oil

1. Whisk lime juice, soy sauce, and wasabi in a bowl to blend.
2. Whisking constantly, drizzle olive oil into lime juice. Season to taste with salt and pepper.
3. Gently combine radish sprouts, cilantro, green onion, and avocado in another bowl.
4. Fan tuna slices in a pinwheel pattern on 4 plates.
5. Lightly dress salad with vinaigrette and place a small mound of salad in the center of each plate.
6. Drizzle more vinaigrette on tuna and salad. Serve.

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