This is a dish that comes from Long Island, New York, not the Big Island of Hawaii, a Northeastern take on a Pacific classic. I’ve made it with Atlantic bonito caught offshore and yellowfin tuna bought at the market, the meat trimmed, cubed and mixed with sesame oil and soy sauce, a little chile-garlic sauce and lot of chopped scallions. I top the salad with roasted macadamia nuts and a few vigorous shakes of furikake, a Japanese seasoning that is made of sesame seeds, dried fish and seaweed, salt and sugar. It makes for about the most delicious eating in the world.
- 1 ½ pounds sushi-quality tuna loin, thick-cut
- 1 small red onion, peeled and sliced very thin
- 4 scallions, trimmed and both green and white sections thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon mirin (sweet Japanese rice wine)
- 1 teaspoon chile-garlic sauce, or to taste
- 1 ½ tablespoons furikake (a dry Japanese seasoning made of a mixture of dried fish and seaweed, sesame seeds, salt, sugar and other ingredients) or sesame seeds, or to taste
- 1 cup roasted macadamia nuts, optional
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (6 servings)
169 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 29 grams protein; 44 milligrams cholesterol; 492 milligrams sodium
- Carefully cut the tuna, against the grain, into thick planks of 3/4 inch, and then into 3/4-inch cubes. Place cubes into a large bowl, and add to them the onion and scallions.
- Combine the soy sauce, sesame oil, mirin and chile-garlic sauce in a small bowl. Whisk together, and adjust seasonings to taste.
- Pour the sauce mixture over the fish, and toss gently to combine. Sprinkle the furikake or sesame seeds over the fish, toss again gently, then cover and place in the refrigerator for an hour or two to chill. Serve with the macadamia nuts, if using, scattered over the top.