Best Tsunamis Spice Crusted Tuna On Cucumber Salad With Wasabi Vinai Recipes

WASABI TUNA SALAD

Steps:

• You'll want to flake your tuna first. I prefer to use a potato masher, but so long as it gets flaked to bits, it'll work. Use what suits you best.
• Mix in the mayo and relish thoroughly, to your desired consistency.
• Mix in the spoonful of wasabi powder, distributing it evenly throughout the tuna-mayo mixture.
• Seal and refrigerate for 1 or two hours before using, allowing the flavors to mingle properly. It's as simple as that.

TSUNAMI'S SPICE-CRUSTED TUNA ON CUCUMBER SALAD WITH WASABI VINAI

Steps:

• In a small bowl, whisk together wasabi paste, garlic, ginger, vinegar, soy sauce, sesame oil, and salt until smooth. Slowly drizzle in the canola oil while whisking. Set the vinaigrette aside until ready to serve.
• Mix all the spices together. If using a star anise, whole coriander or whole mustard seed, grind to a fine powder using a clean coffee grinder or a mortar and pestle. Sift through a fine sieve to remove coriander husks if using whole coriander.
• Using a mandoline or vegetable peeler, cut the cucumbers lengthwise into long, paper-thin ribbons. Continue to slice each cucumber lengthwise until you reach the seeds, then turn the cucumber and slice again.
• Season the tuna fillets with a little salt and then dredge them in the spice mix. Place the tuna in a preheated saute pan or skillet with a little olive oil and cook 2 minutes on each side over medium-high heat.
• To serve, toss the cucumber ribbons in a large bowl. Pour half of the vinaigrette on top and toss until well coated. Drizzle the remainder of the vinaigrette onto each of 8 plates. Arrange a pile of cucumber salad on each plate, and then top with a portion of tuna.

WASABI SESAME CRUSTED SEARED AHI TUNA SALAD

Steps:

• For the fish: Blend the wasabi seeds, cracked black pepper and Hawaiian sea salt in a medium bowl. Place the ahi steaks in the bowl, and carefully roll and flip the steaks to ensure they are completely coated. Remove the steaks to a plate and refrigerate until ready to cook.
• For the vinaigrette: Mix together the honey, vinegar, pepper and mustard in a small bowl, then stream in the oil, whisking constantly.
• For the salad: Slice, dice, chop and mix the spring mix, capers, carrots, tomatoes, cabbage, cucumber, romaine and onion, to your liking, then toss with some vinaigrette and plate four salads. Place one lemon wedge on the side of each plate and quarter the avocados. Slice each quartered avocado 3 to 6 times, creating an avocado fan out of each quarter. Set aside.
• Before heating your grill, you will need to scrape, clean and then oil it. Once clean, preheat to medium-high and close until ripping hot, about 10 minutes. Fold a clean dish towel into a squarish 4-by-6-inch block. Pour 2 cups vegetable oil into a bowl and dip one side of your dish towel block in the oil.
• Open the grill and begin coating grill grates with the oiled towel block. Repeat until grill grates are slick and clean. Pour the sesame oil on a small plate. Place each steak in the sesame oil on both sides, then on the grill.
• Cook for 1 minute on each side. Then pull immediately from grill, slice 1/8- to 1/4-inch-thick with a heavy sharp blade and place directly on your plated salads. Top each salad with an avocado fan. Lastly, pair your dish with a nice Chardonnay or a local IPA. Cheers and enjoy!

WASABI SEARED TUNA SALAD

Steps:

• Mix wasabi powder with just enough soy sauce to make a thick paste.
• Rub wasabi paste onto both sides of tuna steaks.
• Heat 1 tbsp oil in a nonstick skillet over med-high heat.
• Sear tuna for about 30-45 seconds on each side, just enough to get a crust.
• Slice tuna thin, and set aside.
• Arrange salad greens on a plate, and top with tuna, avocado, ginger, and daikon.
• Mix remaining soy sauce, oil, rice vinegar, and a little of the juice from the ginger if you have some, drizzle onto salads, and salt and pepper to taste.
• This goes great with Miso soup and a little sticky rice.