Recipe courtesy of Along Came Mary Productions
Recipe courtesy of Along Came Mary Productions
Show:
Behind the Bash
Episode:
Grammy Awards Extravaganza
Ahi Tuna Martinis
Getting reviews...
- Level: Intermediate
- Total: 20 min
- Prep: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 252
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 12 g
- Cholesterol
- 15 mg
- Sodium
- 612 mg
- Level: Intermediate
- Total: 20 min
- Prep: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 252
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 12 g
- Cholesterol
- 15 mg
- Sodium
- 612 mg
Ingredients
Asian Vinaigrette:
Asian Salad:
Tuna Tartare:
Directions
- To make the Asian vinaigrette: Roughly chop the green onion and put in blender. Add the mustard and make a paste. Slowly add the peanut oil and sesame oil until smooth. Add the vinegar, chili sauce and honey, Add salt and pepper, to taste. Set aside.
- To make the Asian salad: With a very sharp knife, shred the cabbages into thin strips approximately 3 to 4 inches long. Cut the green onions into thin slices. Using a regular kitchen grater, shred the carrots. Mix the cabbage, green onions and carrots together. Set aside.
- To assemble: Toss the slaw with the dressing and set aside. In a martini glass, place coleslaw. Slice the tuna into pieces that are about 1 ounce each, approximately the size of a stick of gum. Place 2 to 3 slices on the coleslaw and garnish with diced or sliced avocado and a few daikon sprouts.
