ShareShare “Tuna Carpaccio with Watercress Salad and Balsamic Dressing” on FacebookShare “Tuna Carpaccio with Watercress Salad and Balsamic Dressing” on TwitterShare “Tuna Carpaccio with Watercress Salad and Balsamic Dressing” on PinterestShare “Tuna Carpaccio with Watercress Salad and Balsamic Dressing” on Google+Email “Tuna Carpaccio with Watercress Salad and Balsamic Dressing” YieldMakes 4 servingsIngredients2 tablespoons balsamic vinegar1/4 teaspoon Dijon mustard8 tablespoons extra-virgin olive oil, dividedFine sea salt1 pound sushi-grade ahi tuna steaks, cut into 1-inch squares4 teaspoons fresh lemon juice2 teaspoons thinly sliced fresh chives1 teaspoon minced shallot2 cups (loosely packed) watercress sprigs (about 2 ounces)Preparation Combine vinegar and mustard in small bowl; whisk in 4 tablespoons olive oil. Season dressing to taste with sea salt and pepper. DO AHEAD: Can be made 1 day ahead. Place 1 sheet of plastic wrap on damp work surface (to prevent plastic from slipping).

Arrange 1/4 of tuna squares 1 inch apart in circle on plastic. Cover with second sheet of plastic. Using flat side of mallet, gently pound tuna squares until they are very thin and form an 8- to 9-inch solid round. Place tuna round, still in plastic, on plate. Form 3 more rounds with remaining tuna. Refrigerate tuna carpaccio at least 30 minutes and up to 4 hours. Peel 1 plastic sheet from each tuna carpaccio round; invert onto plates and peel off remaining plastic. Brush each with 1 tablespoon olive oil, then sprinkle with lemon juice, chives, shallot, sea salt, and pepper. Toss watercress and 2 tablespoons dressing in medium bowl; season to taste with sea salt and pepper. Mound watercress atop and serve.Register Here to Receive Sushi Class InvitationsSushi Sashimi Grade Fish Products We SellProperly Defrosting Sushi Grade Tuna & Other Sushi Sashimi Grade Fish Asian Market Home     Asian Cooking Class  Asian Food Specials     Asian Groceries     About Us     Contact Us  3267 SE Federal Highway Stuart FL 34997 South Of Roosevelt BridgeSE Corner Indian Street & US 1Multicultural Asian Oriental Market Grocery StoreServing the Stuart FL

, Jensen Beach FL, Port Saint Lucie FL, Palm City FL, Hobe Sound FL, Jupiter FL, Tequesta FL, Saint Lucie West FL, Fort Pierce FL, Indiantown FL, Okeechobee FL, Vero Beach FL area. Florida Treasure Coast Asian Market Of Choice Copyright © 2012-2016 Asian Specialty Products L.L.C. Visit our seafood department and discover the freshest seafood in town!  We offer a large selection of quality fresh fish including the finest grade of sashimi available.  Also, we are one of the few fish markets in the Pacific Northwest to offer a live tank system, allowing you to bring home live clams, crab, lobsters, oysters, plus other delicacies like uni (sea urchin) and spot prawns when in season.  You can't get any fresher! Not from around here?  We'll deliver our quality seafood to you, next day air via FedEx.  If you're traveling, we'll pack your seafood in air approved, odorless boxes guaranteed cold for 24 hours. Whether you're looking for dinner tonight or having a special occasion (see our catering section), let our seafood department help! 

Our experienced seafood staff is dedicated to exceeding your expectations.sushi club delivery telefono Gourmet Black Cod Kasuzuke in Minutesjogos sushi cat 1 Black cod kasuzuke  is a distinctly Japanese dish with an amazingly delicious and complex flavor.  sushi grade fish what does it meanBlack cod, also known as sablefish or butterfish, is a naturally oily fish with a rich buttery flavor and high in omega-3 fatty acids.  where to buy sushi grade fish in charlotteThe kasuzuke  marinade, made with sake kasu  complements the natural flavor of the fish, adding a slightly sweet yet savory flavor.sushi train franchise opportunities

Want to enjoy the gourmet meal at home without the hassle of making the marinade and waiting the few days for the flavor to set?  yo sushi voucher jan 2014We have you covered.  cheap sushi platters cape townThe Uwajimaya seafood department prepares the kasuzuke  from scratch in-house and marinates the black cod in it so all you have to do is take it home and bake. Seattle Uwajimaya seafood department manager, Ken, recommends baking it at 425-450 degrees F, 10 minutes per inch of thickness.  For the last few minutes, change from bake to broil to caramelize the kasuzuke  marinade on top and get the golden brown finish.  Serve with rice -- a delicious healthy gourmet meal in less than 30 minutes. Uni  is the Japanese name for the edible part of the sea urchin and is a Japanese delicacy. 

With a light, creamy, nutty and slightly sweet, slightly briny flavor, uni  is a favorite among many at the sushi bar where it is usually enjoyed as nigirizushi or sashimi. While uni  is available in packages year round in the seafood department, with the Fall months and colder weather comes the availability of fresh uni  in our live tanks.*  Fresh uni  is quite a treat and as with most delicacies, the fresher, the better the taste -- a definite must try if you are an uni  fan. Sea urchins, as you probably know, are quite spiny and can look intimidating.  Opening them can be even more intimidating and does require some skill.  Let it be an adventure, or if you prefer, have someone in the Uwajimaya seafood department do it for you (additional charge applies).  Each sea urchin should yield five to six pieces of uni, so grab some friends, grab some fresh uni, and enjoy! *Please call the seafood department ahead to ensure availability.  Fresh uni  expected mid-October.