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Yellowfin Tuna Tartare Yuzu Wasabi Vinaigrette And Sesame Seaweed Saladyell

2

tablespoons

mustard oil

6

tablespoons

vegetable oil

8

tablespoons

extra-virgin olive oil

1

tablespoon

wasabi powder

1 1/2

tablespoons

lemon juice

1

tablespoon

rice vinegar

1

tablespoon

Dijon mustard

1

tablespoon

yuzu kosho, red

2

tablespoons

soy sauce

Salt,, to taste

12

ounces yellowfin tuna, cleaned and diced into 1/4-inch cubes

4

tablespoons

finely diced shallots

6

tablespoons

finely sliced chives

Seaweed, Salad

18

gaufrette potatoes, recipe follows

3

ounces paddlefish roe, (optional)

1

Combine the mustard, vegetable, and extra virgin olive oils in a cup with a pour

2

spout.

3

In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard,

4

yuzu kosho and soy sauce, and whisk well. Slowly add the oils, whisking

5

constantly to emulsify. Taste for seasoning, add salt, and set aside.

6

Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and

7

toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and

8

mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of

9

the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated,

10

for 1 week.

11

To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of

12

a serving plate. Arrange 3 dollops of seaweed salad around the disc and garnish

13

with 3 potato slices. Top tuna with a small spoonful of caviar, if desired.

14

Sesame Seaweed Salad:

15

ounces dried wakame seaweed

16

/3 cup rice vinegar

17

tablespoon salt

18

tablespoon sugar

19

/2 teaspoon toasted sesame oil

20

/2 cup soy oil

21

small red chile peppers, seeds removed and cut into thin strips

22

tablespoons sesame seeds, toasted

23

Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30

24

minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into

25

thin strips, and place in a large mixing bowl.

26

In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the

27

dressing over the wakame, add the chile peppers, and toss. Sprinkle with the

28

sesame seeds.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (19.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

2222.84

Calories From Fat (88%)

1961.26

% Daily Value

Total Fat 221.91g

341%

Saturated Fat 24.75g

124%

Cholesterol 74.88mg

25%

Sodium 1595.52mg

66%

Potassium 1284.85mg

37%

Total Carbohydrates 17.95g

6%

Fiber 2.4g

10%

Sugar 4.2g

 

Protein 51.79g

104%