NOBU'S SASHIMI SALAD

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Nobu's Sashimi Salad image

We love this recipe. It's based on the recipe that Nobu made famous at his restaurant (which I highly recommend) and on his television appearances. I often add a good amount of seaweed to the salad, just because we like it so much.

Provided by Akikobay

Categories     Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

sea salt
ground black pepper
7 ounces fresh tuna filets (sushi or sashimi grade)
2 ounces mesclun or 2 ounces baby greens
3/4 cup finely chopped onion
2 tablespoons rice vinegar
2 teaspoons water
1/2 teaspoon granulated sugar
1 pinch sea salt
1/4 teaspoon mustard powder
1/4 teaspoon ground black pepper
4 teaspoons grapeseed oil
4 teaspoons sesame oil
3 tablespoons soy sauce

Steps:

  • Preheat a grill or broiler or lightly oiled cast iron pan.
  • Season the fish with a little sea salt and black pepper.
  • Briefly sear the tuna until its surface turns white.
  • Plunge the filet into iced water to stop it from cooking any further.
  • Shake off the excess water.
  • When sliced, the center of the tuna should be very pink with the edges seared white.
  • For the dressing, combine the onion, rice vinegar, water, granulated sugar, pinch of sea salt, mustard, ground black and ground black pepper in a bowl.
  • Stir until the salt and mustard have dissolved.
  • Add the grapeseed and sesame oils and soy sauce.
  • Mix well.
  • Pour 1/4 to 1/2 cup of the onion dressing into a serving dish.
  • Arrange the salad greens into the center of the dish.
  • Cut the tuna into thin slices.
  • Place the tuna around the salad greens.
  • Drizzle with a bit of the dressing and serve cold.
  • Garnish with carrot curls, sliced green onions, white radish strings, or a bit of seaweed for an added twist.
  • Enjoy!

Nutrition Facts : Calories 316.9, Fat 16.4, SaturatedFat 3, Cholesterol 56.5, Sodium 958.8, Carbohydrate 4.2, Fiber 0.7, Sugar 2, Protein 36.5

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