Salmon or Tuna Carpaccio with Wasabi Sauce Recipe

Name: Salmon or Tuna Carpaccio with Wasabi Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces sushi-grade salmon or ahi tuna, cut into four 3-ounce pieces; 1/2 teaspoon wasabi paste; 1 tablespoon seasoned rice vinegar; 1/2 teaspoon soy sauce; 1 tablespoon Greek yogurt; 1 tablespoon heavy cream; Shiso for garnish; cilantro sprigs or chervil sprigs for garnish; 1 cup finely diced cucumber; 2 tablespoons seasoned rice vinegar; 1 tablespoon sesame oil

Servings: persons

12 ounces sushi-grade salmon or ahi tuna, cut into four 3-ounce pieces
1/2 teaspoon wasabi paste
1 tablespoon seasoned rice vinegar
1/2 teaspoon soy sauce
1 tablespoon Greek yogurt
1 tablespoon heavy cream
Shiso for garnish
cilantro sprigs or chervil sprigs for garnish
1 cup finely diced cucumber
2 tablespoons seasoned rice vinegar
1 tablespoon sesame oil

1
Lightly brush a sheet of plastic with olive oil and lay a piece of fish on it.
2
Lightly brush surface of fish with olive oil and lay another sheet of plastic on top.
3
Using the flat side of a meat tenderizer or a rolling pin, gently pound fish until it is very thin, 1/4 to 1/8 inch thick.
4
Take care not to tear the fish; if it seems that it will break apart, stop when its a little thicker than 1/4 inch.
5
Repeat with remaining pieces.
6
Gently unpeel top layer of plastic and then set it back over the fish.
7
Place in the refrigerator for at least 30 minutes.
8
Whisk together wasabi, vinegar, soy sauce, yogurt, and cream in a small bowl or measuring cup.
9
Toss cucumber with rice vinegar and sesame oil.
10
Cut each piece of flattened fish into smaller pieces and fan out on plates or on a platter.
11
Using a pastry brush, brush each piece of fish with the wasabi sauce.
12
Place a spoonful of the cucumber salad on each plate, garnish with shiso, cilantro or chervil and serve.

239

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 12 ounces sushi-grade salmon or ahi tuna, cut into four 3-ounce pieces, 1/2 teaspoon wasabi paste, 1 tablespoon seasoned rice vinegar, 1/2 teaspoon soy sauce, and more.

Yes, Salmon or Tuna Carpaccio with Wasabi Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon or Tuna Carpaccio with Wasabi Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions