Zen Sashimi Salad (ca) Recipe
Sesame-crusted fresh wild sashimi-grade yellowfin tuna, baby greens, house-made soy-free ginger ponzu, spicy vegan aioli, micro greens
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Zen Sashimi Salad (CA)
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sashimi
Salad Base
Ginger Ponzu Dressing
Spicy Vegan Aioli
Method
Preparation of Sashimi
Prepare the Tuna
Slice the sashimi-grade yellowfin tuna into thin pieces, approximately 1/4 inch thick.
Crust with Sesame Seeds
Evenly coat one side of the tuna slices with sesame seeds, pressing gently to ensure they stick.
Cooking the Tuna
Sear the Tuna
Heat a non-stick skillet over medium-high heat. Place the sesame-crusted tuna in the skillet, searing for about 30 seconds on each side until the sesame seeds are golden brown. Remove from heat and let cool.
Preparing the Salad
Assemble the Greens
In a large bowl, combine the baby greens and micro greens. Toss gently to mix.
Making the Ginger Ponzu Dressing
Mix the Ingredients
In a small bowl, whisk together the grated ginger, soy-free tamari sauce, lime juice, rice vinegar, and maple syrup until well combined.
Making the Spicy Vegan Aioli
Blend the Aioli
In a blender, combine the silken tofu, lemon juice, minced garlic, sriracha sauce, and salt. Blend until smooth and creamy.
Final Assembly
Plate the Salad
On a serving plate, create a bed of the mixed greens. Arrange the seared tuna slices on top.
Dress the Salad
Drizzle the ginger ponzu dressing over the tuna and greens.
Finish with Aioli
Serve with a dollop of spicy vegan aioli on the side or drizzled over the top. Garnish with extra micro greens if desired.