Tuna Sashimi Salad
Japanese dishes tend to be on the delicate and light side. Often presenting a challenge to pair with wines that might dominate the subtle flavors. This particular sashimi dish should elevate the wines and offer balance if you provide the optimal pairing. Perfect for warm weathers and long days, prepare this dish as instructed or finely dice the tuna as you would for tuna tartare, then mix in the dressing. Try this dish with Rosé, Sparkling Rosé and Grenache Blanc. While the Rosés offer lightness and balance, the round and oily texture of Grenache Blanc is perfect with the soft texture of sashimi.
- 4 medium-size jalapeño chiles, chopped, but not seeded or cored
- 1 teaspoon grated garlic
- ½ teaspoon sea salt, plus more for seasoning
- ½ cup grapeseed oil
- 3 tablespoons rice vinegar
- 1 ½ pounds sushi-grade tuna (bluefin, yellowfin or bigeye)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon sesame seeds
- 6 cups of raw green leafs
Garnish with micro greens and/or dried bonito (fish) flakes and smelt roe (optional). The last two items can be purchased at Asian grocery stores.
1. Place chiles, garlic and salt in a food processor and process until very finely minced. While running the machine, slowly add the oil in and process until thickened. Add vinegar and process for 1 minute or until smooth. Transfer to a bowl and refrigerate.
2. Cut the tuna into 2-inch cubes, then slice as thinly as possible. You will need 7 slices per serving.
3. In a separate large bowl, toss the sesame seeds and greens with the sauce sparingly. Then transfer on to a plate or bowl.
4. Place the tuna sashimi slices on top of the greens. Top with sprigs of micro greens and optional dried bonito and smelt roe.
5. Drizzle the dish with a little olive oil and dust with a few grains of salt.