Yellowfin Tuna Sashimi And Tartare Salad

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Wolfgang Puck


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2 scallions, cut into fine julienne

1/4 carrot, cut into fine julienne

1 Japanese cucumber, cut into fine julienne

1 red endive, cut into fine julienne

1 ounce kaiware sprouts

1 red beet, cut into fine julienne

4 ounces yellowfin tuna, diced

1 avocado, � inch-diced

Asian Vinaigrette (recipe follows)

Salt and pepper, to taste

24 slices yellowfin tuna sashimi

1 ounce pickled ginger, cut into julienne

Soy-Yuzu Dressing (recipe follows)

1/2 cup yuzu zest

1/4 shallots, finely diced

1/4 cup ginger, minced

1/2 cup green onions, minced

1/4 cup fresh wasabi

2 tablespoons sambal

3/4 cup yuzu juice

1 cup soy sauce

1/4 cup pickled ginger, minced

1/4 cup sesame oil

1/2 cup extra virgin olive oil

1 cup ginger vinegar

1 tablespoon chili oil

2 tablespoons sesame oil

1 cup peanut oil

1 teaspoon salt

1 teaspoon freshly ground white pepper

2 tablespoons black and white sesame seeds, toasted

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