Salty's Seafood Restaurant Recipes

SEARED AHI TUNA
Wasabi Mashed Potatoes
Soy-Miso Vinaigrette

Recipe Yield: 8 portions

Seared Tuna
8 ea. 7 oz. pieces of sashimi grade ahi tuna
2 tbls. Salty’s Seasoning
2 tbls. Canola Oil

Method:

1. Dust tuna with Salty’s seasonings.
2. Heat oil to smoking point in sauté pan and sear tuna on both sides until rare.
3. Remove from heat and slice on the bias.

Wasabi Mashed Potatoes
2 lbs Peeled and sliced potatoes
1 cup Heavy cream
8 oz. Butter
Salt and Pepper to taste
¼ cup Wasabi powder

Method:

1. Boil potatoes until soft. Strain and place in mixer.
2. Add cream and butter and mix on high until smooth.
3. Add wasabi powder and adjust seasonings if necessary.

Soy-Miso Vinaigrette
1 cup Soy Sauce
½ cup Miso Paste
1 cup Rice Wine Vinegar
1 Tbls. Chopped Garlic
1 Tbls. Minced Ginger
2 tsp. Black Pepper
1 Tbls. Minced Chives
3 cups Canola Oil

Method:

1. Combine all ingredients in blender except the canola oil. Blend until smooth.
2. Slowly add the oil to blended base until completely emulsified.
3. Will hold in the refrigerator for approx. 3 weeks. Is also a great salad dressing.