Monday, July 11th 2011, 1:48 pm
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
July 11th, 2011
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