Tuna Sashimi With Hearts of Palm

Name: Tuna Sashimi With Hearts of Palm
Total time: 30 min
Yield: 8 servings
Ingredients: 4 medium-size jalapeño chiles, chopped, but not seeded or cored; 1 teaspoon grated garlic; 1/2 teaspoon sea salt, plus more for seasoning; 1/2 cup/120 milliliters grapeseed oil; 3 tablespoons/45 milliliters rice vinegar; 1 1/2 pounds/680 grams sushi-grade tuna (bluefin, yellowfin or bigeye); 3 tablespoons/45 milliliters extra-virgin olive oil; 3 fresh hearts of palm, cut in 2-inch/5-centimeter pieces and finely slivered, or about 3/4 cup/73 grams raw daikon, finely slivered or sliced; Microgreens, for garnish

Recipe from Nobu Downtown

Adapted by Florence Fabricant

Tuna Sashimi With Hearts of Palm — Rikki Snyder for The New York Times

Total Time: 30 minutes
Rating: 4(61)
Notes: Read community notes

At Nobu Downtown in New York's financial district, the menu is divided into classics, like black cod with miso, and the rock shrimp tempura, alongside a list of new dishes called "Nobu Now." Among the newcomers is tuna sashimi with a verdant jalapeño dressing garnished with fresh hearts of palm. This dish, at once delicate, bold and handsomely textured, clearly illustrates the chef Nobu Matsuhisa’s cross-cultural approach to food. For him, Japan and South America are not an ocean apart. Another way to serve this sashimi is to dice the tuna into small pieces as you would for tartare, and fold in finely chopped hearts of palm or daikon and some of the dressing, mounding each portion on a plate with a few sprigs of microgreens on top. —Florence Fabricant

Featured in: Australia Makes Riesling Its Own

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
Share
Print Options
Include recipe photo

Ingredients

Yield:8 servings

4medium-size jalapeño chiles, chopped, but not seeded or cored
1teaspoon grated garlic
½teaspoon sea salt, plus more for seasoning
½cup/120 milliliters grapeseed oil
3tablespoons/45 milliliters rice vinegar
1½pounds/680 grams sushi-grade tuna (bluefin, yellowfin or bigeye)
3tablespoons/45 milliliters extra-virgin olive oil
3fresh hearts of palm, cut in 2-inch/5-centimeter pieces and finely slivered, or about ¾ cup/73 grams raw daikon, finely slivered or sliced
Microgreens, for garnish

Ingredient Substitution Guide

Preparation

Step 1
Place chiles, garlic and salt in a food processor and process until very finely minced. Scrape down sides of container. With the machine running, slowly add the oil through the feed tube and process until thickened. Add vinegar and process about a minute, until fairly smooth. Transfer to a bowl and refrigerate.
Step 2
Cut the tuna into 2-inch/5-centimeter cubes, then slice as thinly as possible. You will need 7 slices per serving.
Step 3
For each dish, spread a couple of tablespoons of the sauce on a salad plate. Fan the tuna slices in a circle on the sauce, leaving an opening in the center of the plate. Drizzle tuna with a little olive oil and dust with a few grains of salt. Pile a thatch of hearts of palm slivers in the center of the plate, top with a few sprigs of microgreens and serve.

Ratings

4 out of 5

61 user ratings

Have you cooked this?

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.

Keith1 month ago

Add zest and juice of one lime, double the garlic, use one large ancho chili instead of japapeno-scrape out the seeds.

Jack10 months ago

I left the jalapeño seeds in for half the jalapeños and still came out a little spicy, and I enjoy a good kick. So I’d recommend seeding all of them especially if you’re cooking for a heat averse crowd. Used thinly sliced cucumbers and radishes as a heart of palm substitute and tasted/looked great.

Norman of BC2 years ago

Any suggestions for those of us who cannot get fresh hearts of palm?

Reno1 year ago

granny smith apple works great for me

Stefie1 year ago

I used fresh daikon (thinly sliced with a mandoline) per the recipe's suggested alternative -- worked great!

BNickal3 years ago

I've made this dressing dozens of times. Be sure to taste for seasoning (salt). Also adjust pepper's seed/membrane to your heat level. It's a very versatile dressing and works well across many proteins and greens.

Private notes are only visible to you.