JAPANESE-STYLE TUNA NOODLE SALAD
Here's a simple udon salad I picked up from the chef and entrepreneur Bart van Olphen, who elevates canned tuna to the heights of deliciousness. Van Olphen dresses the noodles in what he calls wafu dressing, which translates roughly as Japanese-style: a sweet-salty vinaigrette of soy, sesame oil, mirin and rice vinegar. I add a little sweet miso for texture and taste, and increase the amount of seaweed in the salad as well. Garnish with sesame seeds or furikake, the Japanese seasoning blend, and you have a superior tuna casserole. It is as good served cold as hot.
Provided by Sam Sifton
Categories dinner, weeknight, noodles, salads and dressings, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil over high, and set the wakame in a small bowl. Once the water comes to a boil, ladle or pour enough over the wakame to cover it by 2 inches; let the wakame soak for 10 minutes. Transfer the wakame to a colander to drain and cool; set aside.
- While the wakame soaks, cook the noodles according to the package instructions.
- Meanwhile, prepare the dressing: In a measuring cup or bowl, whisk to combine the sesame oil, canola oil, rice wine vinegar, mirin, soy sauce and miso; set aside.
- In a small skillet, lightly toast the sesame seeds, if using, over medium-low heat until fragrant; set aside.
- Drain the cooked noodles in the colander, then transfer to a wide, shallow serving bowl. Add the wakame and about 3/4 of the dressing, and toss to coat. Divide the noodles among 4 bowls. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Serve hot, cold or anywhere in between.
SPICY TUNA SALAD SUSHI ROLL
This recipe tastes very similar to the spicy tuna rolls found in Japanese restaurants, but the best part is that you use canned tuna rather than raw tuna. Don't get me wrong, I love raw tuna; I just don't feel comfortable playing with it at home. I created this recipe when I wanted sushi rolls but didn't have a lot of fresh ingredients on hand. This can also be adapted to use in an asian salad. I plan on putting up that recipe at a later time. Note: the sumeshi (the term for cooking rice in the japanese style) portion of the recipe is copied from Sushiday.com.
Provided by OwlMonkey
Categories Spreads
Time 1h
Yield 8-10 rolls
Number Of Ingredients 13
Steps:
- Sumeshi: Rinse the rice thoroughly to drain some of the gluten from the rice.
- Cook the rice, using equal parts rice and water. I use a rice cooker, but you can also cook it on the stove if you don't have a rice cooker.
- Put the rice vinegar and sugar in a small pot over medium heat.
- Stir until the sugar has melted into the rice vinegar.
- Once the rice is finished cooking, take the rice out of the pot and put it in the hangiri (japanese wooden bowl), or a large bowl if you don't have a hangiri.
- Cool the rice and rice vinegar mix, then slowly pour the rice vinegar mix over the rice, using a cutting motion to mix it into the rice with the rice paddle (or wooden spoon). Keep a little leftover to use in the sushi preparation.
- To Prepare the sushi: Drain your tuna and mix all of the tuna salad ingredients together.
- Now take one piece of nori and place it on your sushi roller (recommended for getting tight rolls but in a fix you could use a stiff towel). Wet your fingers with the cooled rice vinegar mixture and press a fairly thin sheet of rice onto the bottom 3/4 of the sheet, leaving room at the top of your roll to seal it.
- Using a spoon, place a generous line of tuna a little lower than the half way point on your rice square. Then add a line of your lettuce leaves on top of the tuna.
- Begin rolling from the bottom, tucking firmly with each roll to tighten it. Be careful not to smoosh it though, it's a delicate balance but you'll get the hang of it after awhile.
- Once you've gotten to the blank top of your roll take a little of the rice vinegar mixture and apply it to the inside, roll it up and use a little more on the closed roll if it's not fully sealed.
- Using a sharp, wet knife cut into bite sized pieces. You can serve this with the traditional wasabi-soy sauce mixture but it's so flavorful it's not necessary.
Nutrition Facts : Calories 273.6, Fat 5.9, SaturatedFat 1.1, Cholesterol 18.7, Sodium 96, Carbohydrate 41.4, Fiber 1.6, Sugar 8.9, Protein 12.9
SEARED TUNA SALAD WITH ASIAN VINAIGRETTE
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a small bowl, whisk together the vinegar, soy sauce, lime, ginger, mustard and cilantro. Pour in the oil and continue to whisk until emulsified.
- Season the tuna fillets with salt and pepper; lightly coat with oil. Put sesame seeds on a plate. Coat top and bottom of each fillet with seeds. Heat a large, dry skillet over high heat. Add fillets; cook about 3 minutes. Turn; cook until desired doneness, about 3 to 4 minutes for rare. Slice the tuna into 1-inch thick strips.
- Mix the greens together and spread out on a platter. Add the green onions, rice noodles almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Season with salt and pepper and serve immediately.
TUNA-SALAD HAND ROLLS
This quick, clever meal is just right for those nights when you need a pantry-friendly dinner on the table really fast. It's a sushi-inspired spin on tuna salad, simply set your prepped ingredients on the table and let everyone roll their own!
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Yield Makes 12
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together tuna, mayonnaise, lemon juice, and cilantro until combined; season with salt and pepper. In another bowl, toss together cucumber and carrot matchsticks with salt, sugar, and vinegar; set aside.
- To assemble hand rolls, pat rice into the middle of nori sheets; top with tuna, vegetables, and avocado; roll firmly to seal. Serve with soy sauce, pickled ginger, and sambal oelek.
SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD
This recipe is dedicated to the other side of the sushi bar menu, where after you work your way through the nigiri and sushi rolls, you discover things like tuna tataki and cold, Japanese-style spinach salad. While I can't promise authenticity, I can promise this is fast and simple to make--and I think, extremely delicious.
Provided by Chef John
Time 20m
Yield 2
Number Of Ingredients 13
Steps:
- Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
- While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
- Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
- Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
- Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
- Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
- Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.
Nutrition Facts : Calories 593.2 calories, Carbohydrate 20 g, Cholesterol 74.1 mg, Fat 39.7 g, Fiber 5.5 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1167 mg, Sugar 8 g
LEBANESE INSPIRED TUNA SALAD
I made this tuna salad recipe up; it is based on a tabouli recipe. While there is no bulghour in this recipe, you could certainly add it in. (Soak 1 cup bulghour in warm water for 20 minutes. Drain. Squeeze dry. Combine with tuna salad.)
Provided by Mme M
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Squeeze out excess oil from the tuna.
- Flake the tuna.
- Add the salt, green or black olives, tomatoes, green onion, thyme, and parsley; mix.
- Mix the olive oil with the juice from the lemon until somewhat thickened.
- Pour this over the tuna and the other ingredients.
- Blend it all with a fork.
- Adjust seasonings if necessary.
- Chill for at least an hour.
Nutrition Facts : Calories 433.8, Fat 35.6, SaturatedFat 5.1, Cholesterol 24.8, Sodium 770.7, Carbohydrate 8.4, Fiber 3.5, Sugar 2, Protein 23
SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD
This recipe is dedicated to the other side of the sushi bar menu, where after you work your way through the nigiri and sushi rolls, you discover things like tuna tataki and cold, Japanese-style spinach salad. While I can't promise authenticity, I can promise this is fast and simple to make - and I think, extremely delicious.
Provided by Chef John
Time 20m
Yield 2
Number Of Ingredients 13
Steps:
- Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
- While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
- Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
- Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
- Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
- Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
- Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.
Nutrition Facts : Calories 593.2 calories, Carbohydrate 20 g, Cholesterol 74.1 mg, Fat 39.7 g, Fiber 5.5 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1167 mg, Sugar 8 g
More about "sushi inspired tuna salad recipes"
TUNA SALAD SUSHI BOWLS RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
Estimated Reading Time 2 mins
- COOK RICE Rinse rice well under cold water. Place in a medium-large non-stick pot and stir in water. Bring to the boil, reduce heat to medium, cover with a lid and leave to simmer for 15 minutes. Remove from heat and leave to rest for 5 minutes.
- MAKE TUNA SALAD Meanwhile, drain tuna well. Finely dice shallot. Combine all tuna salad ingredients in a bowl and mix well. Season with salt and pepper to taste.
- PREPARE SERVING INGREDIENTS Heat a small frying pan on medium heat. Add sesame seeds and cook, stirring, until golden / toasted.
- Place corn kernels and edamame in a heatproof bowl and pour boiling water over to cover. Leave for 5 minutes.
HOW TO MAKE TUNA SALAD MAKI, AKA "POOR MAN'S SUSHI"
From tasteofhome.com
- Gather your ingredients. This is called mise en place, and it’s taught in culinary schools. You don’t have to be a professional chef to get organized in the kitchen, and it makes assembling a dish with many ingredients much easier!
- Make the tuna salad. Mix the canned tuna, mayonnaise, sesame oil, a pinch of salt and, if you like, chili oil. You can adjust the spiciness to your taste and then set it aside.
- Prepare the nori. Place a bamboo mat on a cutting board, and put a full sheet of nori on the mat with the rough side facing up. Using wet hands, spread sushi rice across the nori sheet evenly, except for an inch at the top.
- Assemble the sushi. Arrange a spoonful of the tuna mixture, a stick of cucumber and a leaf of lettuce across the rice.
- Roll. To roll, pull up the side of the bamboo mat nearest to you and fold it over the fillings. Pull back the edge of the mat and continue to roll tightly until the whole roll is complete.
- Cut. Let your canned tuna sushi rest for a few minutes before cutting it into eight pieces with a sharp, wet knife. (This will prevent the rice from sticking and give you clean, even cuts.)
15 EASY JAPANESE SALAD RECIPES - JUST ONE COOKBOOK
From justonecookbook.com
ASIAN TUNA SALAD (LIFECAFE COPYCAT RECIPE) | REAL FOOD …
From realfoodrn.com
SEARED TUNA SALAD WITH WASABI BUTTER SAUCE
From skinnytaste.com
KETO TUNA SALAD | KETO SUSHI RECIPE + VIDEO
From twosleevers.com
AHI TUNA SALAD WITH SESAME GINGER DRESSING - THE GIRL …
From thegirlonbloor.com
OUR FAVORITE TUNA SALAD - INSPIRED TASTE
From inspiredtaste.net
VEGGIE LOADED TUNA SALAD RECIPE FOR SANDWICHES AND …
From peasandcrayons.com
TUNISIAN-STYLE TUNA SALAD - RICARDO
From ricardocuisine.com
SEARED TUNA SALAD WITH MISO DRESSING - ASIAN …
From asiancaucasian.com
TUNA SALAD SUSHI – SUSHI DAY
From sushiday.com
ASIAN INSPIRED TUNA SALAD - RAD FOODIE
From radfoodie.com
SUSHI-INSPIRED TUNA SALAD | RECIPE | RECIPES, SALAD RECIPES, …
From pinterest.com
FRINKFOOD - SUSHI-INSPIRED TUNA SALAD
From frinkfood.com
TUNA SALAD SUSHI POSTCARDS | REDBUBBLE
From redbubble.com
TUNA SUSHI SALAD AND WASABI AVOCADO RECIPE - FOOD REPUBLIC
From foodrepublic.com
TUNA SUSHI BOWLS (PERFECT FOR MEAL PREP!) – FIT MAMA REAL …
From fitmamarealfood.com
TEMAKI SUSHI LOW CARB (TUNA HAND ROLL) - I HEART UMAMI®
From iheartumami.com
TUNA SALAD SANDWICH RECIPE - THE BEST TUNA SALAD SANDWICH
From eatingonadime.com
WHAT TO EAT WITH TUNA SALAD: 12 MOUTH-WATERING PAIRINGS
From substitutecooking.com
SUSHI-INSPIRED TUNA SALAD | RECIPE | RECIPES, SALAD RECIPES, SUSHI …
From pinterest.com
SUSHI SALAD WITH WASABI CRUSTED AHI TUNA — ZESTFUL KITCHEN
From zestfulkitchen.com
TUNA STEAK SUSHI INSPIRED SALAD ((RECIPE)) (OH, SWEET JOY!)
From pinterest.ca
SESAME SEARED TUNA SALAD WITH SUSHI SOBA NOODLES - SPICYFIG
From spicyfig.com
TUNA NEVER TASTED AS GOOD AS IN THIS ASIAN-INSPIRED SALAD
From torontosun.com
WHAT TO SERVE WITH TUNA SALAD? 8 BEST SIDE DISHES - EATDELIGHTS
From eatdelights.com
SOUTHERN TUNA SALAD FOR SANDWICHES RECIPE - THE SPRUCE EATS
From thespruceeats.com
AHI TUNA SALAD WITH SESAME GINGER DRESSING - DINNER AT THE ZOO
From dinneratthezoo.com
SPICY TUNA SALAD - SLENDER KITCHEN
From slenderkitchen.com
SUSHI-INSPIRED TUNA SALAD - GLUTEN FREE RECIPES
From fooddiez.com
KETO SUSHI | DELICIOUSLY LOW CARB SPICY TUNA SALAD
From twosleevers.com
TUNA SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SESAME AHI TUNA SALAD - BITES OF FLAVOR
From bitesofflavor.com
THE BEST VEGAN TUNA SALAD - SHE LIKES FOOD
From shelikesfood.com
You'll also love