Best Tuna Sashimi Salad Recipes

SASHIMI TUNA SALAD WITH MINT LIME CILANTRO DRESSING

Sashimi Tuna Salad With Mint Lime Cilantro Dressing image

The closest I've been able to come in recreating one of my favorites! The salad will be fairly greasy, but that is how it is in the restaurant version as well. It just doesn't taste nearly as good with only little dressing. I usually use about 3/4 of the dressing, but you may use less or more. Enjoy!

Provided by sweetie26

Categories Salad Seafood Salad Recipes Tuna Salad Recipes

Time 1h35m

Yield 2

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 ½ teaspoons lime juice
1 ½ teaspoons chopped fresh cilantro
½ teaspoon garlic, minced
1 teaspoon chopped fresh mint
½ teaspoon lemon juice
⅛ teaspoon salt
1 ½ cups mixed baby salad greens
½ cup torn romaine lettuce
2 tablespoons diced mango
1 ½ teaspoons roasted peanuts
4 slices cucumber, quartered
2 tablespoons crisp chow mein noodles
1 (3 ounce) fresh ahi (yellowfin) tuna steak
1 pinch salt and ground black pepper to taste
¼ avocado, sliced

Steps:

Whisk olive oil, lime juice, cilantro, garlic, mint, lemon juice, and salt in a bowl. Refrigerate salad dressing for at least 1 hour or overnight for best flavor.
Preheat an outdoor grill for high heat and grease the grate.
Toss salad greens, romaine lettuce, mango, peanuts, cucumber, and chow mein noodles in a salad bowl.
Sprinkle tuna with salt and black pepper.
Grill tuna on the preheated grill until the outside is seared and brown and the inside is still red, about 1 1/2 minutes per side for rare. Slice the grilled tuna.
Top salad with slices of avocado and grilled tuna; drizzle with salad dressing to taste.

Nutrition Facts : Calories 251.8 calories, Carbohydrate 9.3 g, Cholesterol 19.1 mg, Fat 19.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 2.8 g, Sodium 207.3 mg, Sugar 3 g

TUNA SASHIMI SALAD

Tuna Sashimi Salad image

A very fresh Tuna salad with thinly sliced fresh ingredients and a creamy-tangy cilantro cream dressing.

Provided by jingweel

Time 20m

Yield Serves 4

Number Of Ingredients 20

Ingredients

Sashimi
225 grams very fresh yellowfin tuna
1 tablespoon cracked black pepper
1/2 teaspoon kosher salt
1 tablespoon sesame oil
1/2 teaspoon soy sauce
Salad
1 Boston lettuce, hand torn, large pieces
2 radishes, very thinly sliced
50 grams red onion, very thinly sliced
4 Campari tomatoes, thinly sliced, 4mm thick
Dressing
50 grams cilantro (coriander) leaves, finely chopped
1 tablespoon Dijon mustard
100 grams mayonnaise
1-2 tablespoons fresh squeezed lemon Juice
Kosher salt and fresh ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon hot chili sauce
1 tablespoon fine sugar

Steps:

In a small bowl rub the tuna in sesame oil, soy sauce, salt and pepper cover and marinate for 45-60 minutes at room temperature.
For the dressing, combine all ingredients cover and refrigerate for one hour. To achieve the correct consistency, add water (about 1 tablespoon) just before serving until the dressing has the consistency of heavy cream. To balance the flavors of acidic, sweet and hot, adjust by adding lemon juice, sugar or hot sauce.
In a very hot iron skillet, saute the tuna for one minute on each side. Wrap tightly in plastic wrap and refrigerate until ready to use. Slice thinly just prior to serving.
In a large bowl, combine all salad ingredients, cover and refrigerate until ready to use.
To serve, arrange the salad in a shallow bowl or flat plate, place thin slices of the tuna over the salad, top with the cilantro dressing. Garnish with lemon zest.
Serve chilled

TUNA AND MANGO SASHIMI SALAD

Tuna and Mango Sashimi Salad image

Found this in an old issue of Coastal Living, made a few modifications. It was wonderful as a salad, but I plan to try serving this on wontons the next time I make it.

Provided by DSimone

Categories Tuna

Time 16m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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

Sashimi tuna salad image

Well, it's that time again for some "clean eating". Yes, trying to cut those extra pounds. This salad is fresh, light, and super healthy. And it doesn't lack in flavor.

Provided by Darci Juris @keepitinthekitchen

Categories Tuna Salads

Number Of Ingredients 11

Ingredients

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.