Official Group
Tuna Tataki from SUSHISAMBA
Recipe courtesy of renowned restaurant SUSHISAMBA
serves 1-2
Salad
Ingredients:
8 oz Ahi tuna
¾ cup fresh tatsoi leaves (may substitute baby spinach)
¼ cup hearts of palm, sliced
1 stalk white asparagus, sliced
½ tbsp garlic chips
¼ tsp black lava sea salt
¼ cup yuzu garlic vinaigrette (see below)
¼ cup avocado vinaigrette (see below)
¼ cup ponzu sauce (see below)
¼ cup blended oil
Method:
Toss tatsoi in ponzu sauce and place on plate.
Assemble hearts of palm and white asparagus on top of tatsoi.
Dip tuna in yuzu garlic vinaigrette and marinate for a minute.
Layer tuna with garlic chips and top with avocado vinaigrette.
Garnish with black lava sea salt.
Yuzu Garlic Vinaigrette
Ingredients:
½ tbsp shallot, chopped
½ tbsp garlic, chopped
¾ oz yuzu juice
½ oz soy sauce
¼ cup vegetable oil
¼ tsp black pepper
Method:
Place all ingredients, except vegetable oil, in blender.
Blend until smooth, adding vegetable oil in a slow stream.
Reserve in refrigerator.
Ponzu Sauce
Ingredients:
¾ oz soy sauce
1 ¾ oz rice wine vinegar
¼ oz lemon juice, strained
Method:
Whisk all ingredients in a bowl and reserve in refrigerator.
Avocado Vinaigrette
Ingredients:
1 fresh ripe avocado, peeled and pitted
½ oz rice wine vinegar
½ oz water
1 ¼ oz vegetable oil
¼ tsp honey
¼ tsp yuzu juice
½ fresh lime, juiced
salt and pepper to taste
Method:
Place avocado, vinegar, water, honey, yuzu and lime juice in blender on a low setting. Blend ingredients until smooth, adding vegetable oil at a slow steady stream until creamy.
Season with salt and pepper to taste; reserve in refrigerator.
