Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ahi Sashimi with Wasabi Vinaigrette
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- #105351
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 ounces sushi grade ahi tuna
1 ounce pickled ginger (preferably all natural with no artificial preservatives)
1 green onion
1 serrano chili
1 teaspoon wasabi powder
1 teaspoon sugar
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon water
1 tablespoon sesame oil
3 tablespoons vegetable oil
Hawaiian sea salt
directions
Working across the grain, slice the ahi tuna steak into 1/4-inch thick slices and lay out on a platter. Julienne the ginger. Remove the white part of the green onion and thinly slice the green part into rounds. Thinly slice the chili cross-wise. Set aside all prepped vegetables.
In a small bowl mix wasabi, sugar, vinegar, soy sauce, water, and oils.
Top each slice of tuna with a thin round of chili, a bit of sliced green onion, a sliver of ginger, and a couple of grains of sea salt. When all are assembled, drizzle the vinaigrette over the fish and serve immediately.
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nutrition data
Nutritional data has not been calculated yet.
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