Seaweed Salad

Seaweed Salad

Seaweed Salad

For the Seaweed Salad:

Marinated Cucumbers (recipe follows)

1 – 4 1/2 ounce package pre seasoned seaweed salad, thawed. I bought mine frozen at the Asian grocery store.

1 ounce of fresh ahi tuna, chopped fine

1 TBS masago

Place a layer of the marinated cucumbers onto two small plates.  Top each with a divided amount of the seaweed salad.  Top each salad with the chopped tuna and masago.  Served chilled!!!

 

Marinated Cucumbers:

2 English Cucumbers

1 cup rice vinegar

2 tsp light soy sauce

1 2” node of fresh ginger, grated

1 tsp kosher salt

Using a turning slicer, spiral out the 2 cucumbers.  Just an fyi: I don’t peel mine.  Combine the remaining ingredients in a container with a tight fitting lid.  Add the cucumbers. Mix well. Refrigerate for at least several hours or preferably overnight.

 

Seared Tuna

Seared Tuna

Seared Tuna

Seared Tuna and Seaweed Salad

 Of all things… right here in our little town, we have a great place to eat sushi.  I have everything I need to make sushi in my very own kitchen and have made it a few times!  It was delicious but VERY time consuming and did not compare to the sushi that we get at our little hometown restaurant!!!  Really gave me a great appreciation for the sushi chefs out there!!!  They also have a great seaweed salad and until recently, was not aware that I can get the seaweed salad from the Asian Grocery store where I buy most of my Asian ingredients. I bought a pre seasoned frozen package and it was very good.  I have read a lot of recipes for using the dried seaweed.  I just thought I would start here.  While over there, we darted into Mosley’s Meat Market and picked up some FRESH Ahi Tuna!!!  Now, this IS something easy to do in my own kitchen and better than any we can get at a restaurant!!!  So, here is how we cooked our Seared Tuna and Seaweed salad…

 

For the seared tuna:

2 – 8 ounce Ahi Tuna Steaks

kosher salt

2 TBS White sesame seeds

2 TBS Black sesame seeds

2 TBS canola oil (I have used grape seed oil)

1 tsp sesame oil

Light soy

Pickled ginger

wasabi

Cooking Instructions:

Lightly season the tuna steaks with the salt on top and bottom.  Mix the two colors of sesame seeds on a small plate.  Press the tuna steaks into the seeds on the top and bottom.  You want to make sure the seeds coat the steaks on each side.  Heat both of the oils in a medium skillet over high heat.  Let the oils get very hot.  Sear the tuna steaks for 45 seconds on each side.  Transfer to a serving plate and slice thin.  Serve with light soy, pickled, ginger, and wasabi.