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

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    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

    Directions

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

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