Ahi Tuna Sashimi And Green Papaya Salad With Chile

Name: Ahi Tuna Sashimi And Green Papaya Salad With Chile Lime Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. fish sauce; 1/2 c. fresh lime juice; 1/2 c. cool water; 1/8 c. palm sugar (available at Asian food stores); 1 x inch piece lemon grass, roughly minced; 1/2 x Thai chili, roughly minced; 1 pch chopped garlic; Salad; 2 tsp dry shrimp; 1/4 c. water; 1/2 c. julienned green papaya; 1 Tbsp. julienned mint leaves; 1 Tbsp. julienned cilantro leaves; 1 Tbsp. julienned Thai basil leaves; 4 Tbsp. toasted pine nuts; 4 Tbsp. tomato concasse; 6 x green beans, blanched and finely diced; 8 x (2 oz slices) sashimi-grade Ahi tuna loin, cut 1/4-inch thick; 1/4 c. cilantro oil

Servings: persons

1/2 c. fish sauce
1/2 c. fresh lime juice
1/2 c. cool water
1/8 c. palm sugar (available at Asian food stores)
1 x inch piece lemon grass, roughly minced
1/2 x Thai chili, roughly minced
1 pch chopped garlic
Salad
2 tsp dry shrimp
1/4 c. water
1/2 c. julienned green papaya
1 Tbsp. julienned mint leaves
1 Tbsp. julienned cilantro leaves
1 Tbsp. julienned Thai basil leaves
4 Tbsp. toasted pine nuts
4 Tbsp. tomato concasse
6 x green beans, blanched and finely diced
8 x (2 oz slices) sashimi-grade Ahi tuna loin, cut 1/4-inch thick
1/4 c. cilantro oil

1
Place all dressing ingredients in a blender and process till smooth.
2
Strain through a fine-mesh sieve.
3
Cover and chill overnight to allow flavours to infuse.
4
Salad:Combine dry shrimp and water in a saucepan on medium heat and bring to a boil.
5
Remove from the heat and immediately strain through a fine-mesh sieve; throw away liquid.
6
Place liquid removed shrimp on a paper towel to dry.
7
Mince shrimp, place in a covered container and chill till needed.
8
Combine dry shrimp and water in a saucepan on medium heat and bring to a boil.
9
Remove from the heat and immediately strain through a fine-mesh sieve; throw away liquid.
10
Place liquid removed shrimp on a paper towel to dry.
11
Mince shrimp, place in a covered container and chill till needed.
12
ASSEMBLY:Place 2 slices of Ahi tuna in the centre of each of four large chilled plates.
13
Sprinkle tuna with a little fleur de sel.
14
Drizzle cilantro oil around the outside of the tuna.
15
Spoon 1 Tbsp.
16
of dressing over each piece of tuna.
17
Divide salad among plates.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 c. fish sauce, 1/2 c. fresh lime juice, 1/2 c. cool water, 1/8 c. palm sugar (available at Asian food stores), and more.

Yes, Ahi Tuna Sashimi And Green Papaya Salad With Chile Lime Dressing Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ahi Tuna Sashimi And Green Papaya Salad With Chile Lime Dressing Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions