Tuna Sashimi With Jalapeño Food

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime image

Provided by Tyler Florence

Yield 1 serving

Number Of Ingredients 11

Ingredients

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced

Steps:

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

TUNA SASHIMI WITH HEARTS OF PALM

Tuna Sashimi With Hearts of Palm image

At Nobu Downtown in New York's financial district, the menu is divided into classics, like black cod with miso, and the rock shrimp tempura, alongside a list of new dishes called "Nobu Now." Among the newcomers is tuna sashimi with a verdant jalapeño dressing garnished with fresh hearts of palm. This dish, at once delicate, bold and handsomely textured, clearly illustrates the chef Nobu Matsuhisa's cross-cultural approach to food. For him, Japan and South America are not an ocean apart. Another way to serve this sashimi is to dice the tuna into small pieces as you would for tartare, and fold in finely chopped hearts of palm or daikon and some of the dressing, mounding each portion on a plate with a few sprigs of microgreens on top.

Provided by Florence Fabricant

Categories seafood, appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 9

Ingredients

4 medium-size jalapeño chiles, chopped, but not seeded or cored
1 teaspoon grated garlic
1/2 teaspoon sea salt, plus more for seasoning
1/2 cup/120 milliliters grapeseed oil
3 tablespoons/45 milliliters rice vinegar
1 1/2 pounds/680 grams sushi-grade tuna (bluefin, yellowfin or bigeye)
3 tablespoons/45 milliliters extra-virgin olive oil
3 fresh hearts of palm, cut in 2-inch/5-centimeter pieces and finely slivered, or about 3/4 cup/73 grams raw daikon, finely slivered or sliced
Microgreens, for garnish

Steps:

Place chiles, garlic and salt in a food processor and process until very finely minced. Scrape down sides of container. With the machine running, slowly add the oil through the feed tube and process until thickened. Add vinegar and process about a minute, until fairly smooth. Transfer to a bowl and refrigerate.
Cut the tuna into 2-inch/5-centimeter cubes, then slice as thinly as possible. You will need 7 slices per serving.
For each dish, spread a couple of tablespoons of the sauce on a salad plate. Fan the tuna slices in a circle on the sauce, leaving an opening in the center of the plate. Drizzle tuna with a little olive oil and dust with a few grains of salt. Pile a thatch of hearts of palm slivers in the center of the plate, top with a few sprigs of microgreens and serve.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 78 milligrams, Sugar 0 grams, TransFat 0 grams

SPICY TUNA SASHIMI

Spicy Tuna Sashimi image

Provided by Darrell "DAS" Smith

Time 12m

Yield 1 to 2 servings

Number Of Ingredients 10

Ingredients

1 ahi (yellowfin) tuna steak (about 4 to 6 ounces)
1 small orange, halved 1/2 sliced with rind and white pith removed, other 1/2 juiced
1 small orange, halved 1/2 sliced with rind and white pith removed, other 1/2 juiced
1/2 small grapefruit
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1 sprig fresh mint, finely chopped
2 jalapenos, seeded and finely diced
4 tablespoons canola oil
1/2 dry thin rice noodles, lightly broken up

Steps:

Thinly slice the tuna steak (sashimi-style). Place the thin layers of tuna on a plate. Remove the rind and pith of 1/2 an orange, then slice and quarter. Remove the rind and pith of 1/2 a grapefruit, then slice and quarter. Lay the orange and grapefruit quarters on top of the tuna.
Juice the remaining orange half into a small bowl and whisk in the soy sauce and lemon juice. Drizzle the sauce over the tuna and citrus. Sprinkle the tuna with chopped mint and diced jalapenos.
In a small saute pan, heat the oil over high heat and quickly fry the rice noodles for 1 minute. Sprinkle them over the top and serve.