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Yellowfin Tuna Tartare Yuzu-Wasabi Vinaigrette And Sesame Seaweed Salad Recipe

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salad New Year's memorial day dinner lunch asian japanese
Nutrition per serving    (USDA % daily values)
CAL
996
FAT
130%
CHOL
5%
SOD
129%

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Ingredients for 6 servings

2 tablespoons clarified butter

2 small red chile peppers, seeds removed and cut into thin strips

2 ounces dried wakame seaweed

1/2 cup soy oil

6 tablespoons finely sliced chives

1 tablespoon yuzu kosho, red

2 large baking potatoes, like russets

1/3 cup rice vinegar

18 gaufrette potatoes, recipe follows

12 ounces yellowfin tuna, cleaned and diced into 1/4-inch cubes

4 tablespoons finely diced shallots

2 tablespoons mustard oil

1 tablespoon wasabi powder

1 1/2 tablespoons lemon juice

1 tablespoon salt

8 tablespoons extra-virgin olive oil

6 tablespoons vegetable oil

1 tablespoon rice vinegar

salt

2 tablespoons soy sauce

1 tablespoon sugar

4 tablespoons sesame seeds, toasted

1 tablespoon dijon mustard

3 ounces paddlefish roe (optional)

1/2 teaspoon toasted sesame oil

Seaweed salad, recipe follows

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