Salmon or Tuna Carpaccio with Wasabi Sauce

By Martha Rose Shulman

Salmon or Tuna Carpaccio with Wasabi Sauce
Andrew Scrivani for The New York Times
Total Time
30 minutes
Rating
5(64)
Notes
Read community notes

Sushi-grade salmon or ahi tuna will work nicely for this easy, delicate dish, and you don’t even have to be a whiz with a knife to make it.

Featured in: Cool Summer Fish

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:Serves 4
  • 12ounces sushi-grade salmon or ahi tuna, cut into four 3-ounce pieces
  • ½teaspoon wasabi paste
  • 1tablespoon seasoned rice vinegar
  • ½teaspoon soy sauce
  • 1tablespoon Greek yogurt
  • 1tablespoon heavy cream
  • Shiso for garnish
  • cilantro sprigs or chervil sprigs for garnish

    • For the Cucumber Accompaniment

    • 1cup finely diced cucumber
    • 2tablespoons seasoned rice vinegar
    • 1tablespoon sesame oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

147 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 21 grams protein; 79 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Lightly brush a sheet of plastic with olive oil and lay a piece of fish on it. Lightly brush surface of fish with olive oil and lay another sheet of plastic on top. Using the flat side of a meat tenderizer or a rolling pin, gently pound fish until it is very thin, ¼ to ⅛ inch thick. Take care not to tear the fish; if it seems that it will break apart, stop when it’s a little thicker than ¼ inch. Repeat with remaining pieces. Gently unpeel top layer of plastic and then set it back over the fish. Place in the refrigerator for at least 30 minutes.

  2. Step 2

    Whisk together wasabi, vinegar, soy sauce, yogurt, and cream in a small bowl or measuring cup.

  3. Step 3

    Toss cucumber with rice vinegar and sesame oil.

  4. Step 4

    Cut each piece of flattened fish into smaller pieces and fan out on plates or on a platter. Using a pastry brush, brush each piece of fish with the wasabi sauce. Place a spoonful of the cucumber salad on each plate, garnish with shiso, cilantro or chervil and serve.

Ratings

5 out of 5
64 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
Constance

Sauce unexpectedly delightful! Served w seared Ahi Tuna from fishmonger. Drizzled w sauce w/ green salad. Next time - try cucumber salad.

Cutie Pie

Made this a bit different than recipe. Seared a tuna steak so it was rare on the inside. Cut on the bias and served on sesame rice crackers with sauce and a bit if cucumber salad. Topped each cracker with cilantro. Served with cold sake. Perfect for a hot day.

Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Martha Rose Shulman

Trending on Cooking

Cooking Guides