Sashimi Tuna Salad

3 cups mixed field greens- 5oz

2oz champagne vinaigrette (sub recipe)

1/3 cup mango, diced 1/2"- 2oz

1/3 cup avocado, diced 1/2"- 2oz

1T red onion, diced 1/4"- 1/4oz

1t toasted sesame seeds- 1/16oz

1 "rose" sushi ginger- 1oz

4 -4 1/2oz's seared tuna, sliced 1/4"-3/8" thick, 1 1/2" -2 1/2" rectangles (sub recipe)

2t Tamari soy sauce- 1/2oz (in a squeeze bottle)

2oz cilantro ginger vinaigrette (sub recipe)

Toss greens in champagne vinaigrette

Place on half a chilled salad plate

Sprinkle mango & avocado over greens

Then sprinkle onions & sesame seeds across the top of salad

Top salad with ginger "rose"

Overlap tuna slightly STANDING UP ON SIDE to follow the curve of plate (longest side presented to guest)

Squirt Tamari & ladle dressing over tuna

Cilantro ginger vinaigrette

2 cups olive oil, Roland 16oz

4 T fresh jalapenos, seeded (chopped 1/8 x 1/8) 1 ½oz

1-cup apple cider vinegar, Heinz 8oz

½ cup lemon juice, fresh squeezed 4oz

½ cup lime juice, fresh squeezed 4oz

2 T sesame oil, Kikkoman 1oz

3oz garlic, (chopped weight)

4oz ginger sliced, Roland (drained weight)

¼ cup sugar, granulated, imperial 2oz

3 oz Gulden's mustard (volume)

1-cup vegetable oil, Wesson 8oz

1-cup cilantro, medium chopped ½oz

½ cup green onions, sliced ends (¼ x ¼) (green only) 1/8oz

1t steel cut black pepper, Farmers bros 1/4oz

Add olive oil, fresh jalapenos, apple cider vinegar, lemon juice, lime juice, sesame oil, garlic, ginger, sugar & Guldens mustard to robot coupe & puree for 30 seconds

Slowly (over 15-20 seconds) pour in vegetable oil with robot coupe running

Add cilantro, green onions & pepper, process for 5 seconds

Using a rubber spatula pour the vinaigrette into a 8 qt plastic cambro

Label, date, rotate & store in walk-in cooler to hold for service 

Champagne Vinaigrette

1/4 cup champagne vinegar (2oz)

1/4 cup fresh squeezed lemon juice (2oz)

1/8t sweet paprika (1/16oz)

3/4t kosher salt (1/8oz)

3/4t black pepper (1/8oz)

1T garlic, minced (1/4oz)

1/4 cup sugar, granulated (2oz)

1T Dijon mustard, French's (1/2oz)

1 egg yolk

1 cup extra virgin olive oil (8oz)

1T chives, chopped (1/16oz)

EXCEPT FOR CHIVES & OLIVE OIL

Place all ingredients in a Cuisinart and blend together

Slowly add the oil to emulsify (blend) the dressing

Using a spatula remove from Cuisinart & put into a plastic 6pan

Gently fold in chives & reserve for service

Keep refrigerated or on a cold line

ONLY HAS 1 DAY SHELF LIFE