Name: Surf and Turf Tataki with Wasabi Wakame Salad
Total time: 20 min
Yield: 2 people
Ingredients: 1 salmon slice (sashimi grade); 1 beef slice (sirloin or tenderloin); 1/2 cup wakame seaweed salad; 1 tsp wasabi paste; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp sesame oil; 1 tsp toasted sesame seeds

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Recipe №015 · 20 mins · Medium

Surf and Turf Tataki with Wasabi Wakame Salad

A sophisticated fusion dish featuring lightly seared salmon and beef slices served over a refreshing, zesty wakame salad with a sharp wasabi kick.

20 mins2 peopleMedium

Fig. I — Surf and Turf Tataki with Wasabi Wakame Salad

The Method

How it's made

01
Pat the salmon and beef dry and slice them into thin, bite-sized sashimi strips.
02
Quickly sear the beef slices in a very hot pan for 10 seconds per side, leaving the center rare; leave the salmon raw.
03
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and wasabi paste to create a dressing.
04
Arrange the wakame seaweed on a plate and top with alternating slices of the seared beef and raw salmon.
05
Drizzle the wasabi dressing over the fish and beef, then garnish with toasted sesame seeds.

Ensure your knife is very sharp to get clean, paper-thin slices of the beef and salmon.
Chef's Note

Surf and Turf Tataki with Wasabi Wakame Salad — view 2 — Fig. II — Overhead study

Surf and Turf Tataki with Wasabi Wakame Salad — view 3 — Fig. III — A closer look

Notes from the Kitchen

¶Chill the plates in the freezer for 10 minutes before serving to keep the fish and beef cool and fresh.

More to cook

Surf and Turf Tataki with Wasabi Wakame Salad

How it's made

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