Best Sashimi Tuna Salad With Mint Lime Cilantro Dressing Recipes

Tuna and Mango Sashimi Salad image

Provided by DSimone

Categories Tuna

Time 16m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb sushi-grade tuna, diced
2 tablespoons chopped green onions
2 tablespoons fresh cilantro, chopped
3 -5 tablespoons soy sauce, to taste
2 tablespoons toasted sesame oil
1 teaspoon minced garlic
2 tablespoons finely chopped fresh ginger
1 -2 large ripe mango, diced
1 tablespoon sesame seeds

Steps:

Combine tuna, onion, cilantro and soy sauce in medium bowl.
Heat oil in small saucepan over medium heat for 1 minute. Remove from heat, stir in garlic and ginger. Pour over tuna mixture, tossign to coat.
Cover and chill 2 hours.
Stir mango gently into tuna mixture. Toss with sesame seeds.

Nutrition Facts : Calories 309.3, Fat 13.9, SaturatedFat 2.6, Cholesterol 43.1, Sodium 800.8, Carbohydrate 17.4, Fiber 2.1, Sugar 14.1, Protein 29.2

Sashimi tuna salad image

Provided by Darci Juris @keepitinthekitchen

Number Of Ingredients 11

1 cup(s) mango chunks
1 cup(s) sushi grade tuna, cut into chunks
1 - avocado, cut into chunks
2 cup(s) green cabbage, chopped
1/4 cup(s) red onion, chopped (optional)
dash(es) lemon pepper
2 tablespoon(s) soy sauce
2 tablespoon(s) rice wine vinegar
1 teaspoon(s) honey
1/2 teaspoon(s) minced ginger
1 teaspoon(s) wasabi paste

Steps:

Combine the cabbage, tuna, mango and avocado in a bowl. Sprinkle with lemon pepper.
In a separate bowl, whisk together the soy sauce, vinegar, honey, wasabi and ginger. Optional: You can also add lemon or lime juice and a little olive oil. Note: I buy my tuna and wasabi paste from an Asian market.
Gently toss dressing with salad and enjoy.

Nobu's Sashimi Salad image

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!