Sashimi Tuna Salad with Daruma Wasabi-Ginger Dressing

As a family, we celebrate the beginning of the weekend with cocktails and “Chef’s Table.” During Lent we usually have seafood, so what better way to use our fresh Daruma Wasabi rhizomes for Round 4 of the Ridiculously Delicious Challenge (sponsored by Marx Foods) than a Sashimi Tuna salad with Wasabi Ginger dressing! While we worked on the salad, we sipped on:


Wasabi Martinis
½  oz. dry Vermouth
2 oz. Extra Dry Gin
½ teaspoon Daruma Wasabi rhizome, freshly grated

Combine ingredients in a shaker half-filled with ice. Strain into a chilled cocktail glass, and finish with your favorite martini garnish. We used pickled cauliflower for an extra zing. (The guys had gingerale with a pinch of wasabi for their zing.)

Sashimi Tuna Salad
½ pound sashimi-grade Bluefin tuna, thinly sliced
1 large container of baby field greens
1 teaspoon sesame seeds, toasted


To prepare the salad we removed the sashimi from the freezer where it had been chilling for about 30 minutes to make it easier to slice and sliced it thinly. We rinsed the salad greens and dried them with a salad spinner and placed the greens in a large salad mixing bowl.

Wasabi-Ginger dressing
2 tablespoons rice vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon Daruma wasabi rhizome, freshly grated
1/2 teaspoon ginger root, freshly grated
2 teaspoons lime juice (or Japanese Sudachi juice also available from Marx Foods)
2 teaspoons sesame oil
2 teaspoons soy sauce

In a separate bowl, we mixed the dressing ingredients and whisked them together until they were well mixed and gently tossed the field greens with enough dressing to lightly coat the salad. The salad was plated on a serving platter and slices of sashimi were laid over the greens, garnished with toasted sesame seeds and served with chopsticks.

And to cleanse our palates we had Lime Wasabi Sorbet for dessert:
1 cup water
1 cup sugar
1 cup fresh lime juice (or Japanese Kabuso juice also available from Marx Foods)
1 teaspoon lime zest
1 teaspoon Daruma wasabi rhizome, freshly grated
2 teaspoons vodka

In medium saucepan over medium heat, we brought the water, sugar, and lime juice to a simmer, then covered the pan and lowered the heat slightly to cook for about 3 minutes, until all of the sugar was dissolved. Remove from the heat and cool the mixture to room temperature. Stir in the lime zest, freshly grated Daruma wasabi and vodka. The vodka keeps the sorbet from freezing too hard. We used our Krups ice cream maker to chill the sorbet for about 30 minutes. The sorbet was a zesty ending to a wonderful evening at home!