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.

No additional tips available.

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

How did you like this recipe?

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.

Salmon or Tuna Carpaccio with Wasabi Sauce

How did you like this recipe?

Frequently Asked Questions