Tuna Sashimi

ASH_9849-2_opt

Serves 4

8 oz sushi-grade tuna
1/4 cup ginger, finely sliced
Olive oil
1 cup tapioca pearls
2 cups water
4 tbs sugar
1 tsp turmeric powder
1/2 cup yuzu
1 cup seasoned wakame salad
4 oz white soy
1 tbs sea salt
Cilantro leaves to garnish

METHOD
Slice the tuna very thinly into 4 pieces that should be about 2 ounces each. Fry the ginger on the stove in a small amount of oil until crispy. Drain the oil and reserve the ginger. Soak the tapioca in warm water for 20 minutes. Drain the water then simmer on the stove with water, sugar, and the turmeric for 20 minutes, stirring occasionally. Once the tapioca is cool, add the yuzu.

ASSEMBLY
Arrange the wakame salad on a plate and place the tuna slices on top. Sprinkle the tuna with the white soy and sea salt. Place small amounts of the yuzu tapioca on the tuna and finish with the fried ginger and cilantro.

Wakame Salad
Wakame is a sea vegetable that has been a part of Eastern cuisine for centuries. Thin and stringy, it’s deep green and has a subtly sweet flavor and slippery texture. The leaves should be cut into small pieces as they expand during cooking. Mainly used in seaweed salad or miso soup, wakame is found dried or salted and is rich in omega-3 fatty acids and calcium. It’s added to cucumber in salads and typically dressed with soy sauce and rice vinegar.

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