Salmon or Tuna Carpaccio with Wasabi Sauce

By Martha Rose Shulman

Updated January 30, 2023

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
5(72)
Comments
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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.

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Ingredients

Yield:Serves 4

  • 12 ounces sushi-grade salmon or ahi tuna, cut into four 3-ounce pieces

  • ½ teaspoon wasabi paste

  • 1 tablespoon seasoned rice vinegar

  • ½ teaspoon soy sauce

  • 1 tablespoon Greek yogurt

  • 1 tablespoon heavy cream

  • Shiso for garnish

  • cilantro sprigs or chervil sprigs for garnish

FOR THE CUCUMBER ACCOMPANIMENT

  • 1 cup finely diced cucumber

  • 2 tablespoons seasoned rice vinegar

  • 1 tablespoon sesame oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

2 grams carbs; 38 milligrams cholesterol; 148 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 5 grams fat; 80 milligrams sodium; 22 grams protein; 1 gram sugar

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.

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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.

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Ratings

5 out of 5
72 user ratings
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Comments

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.

Constance

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

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.

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