Culinary Arts

Wolfgang Puck’s Tuna Sashimi Recipe With Ponzu Sauce and Fennel Apple Salad

Written by MasterClass

Jun 4, 2019 • 2 min read

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Wolfgang Puck Teaches Cooking

Chef Wolfgang Puck says: “Appetizers are very important because they are the beginning of the meal. They have to appeal to the eye, and they have to be delicious.”

Wolfgang believes the appetizer is one of the most important parts of a meal. Tuna sashimi and fennel apple salad sets the tone for dinner, with visual appeal and bright flavor. Learn to pair a variety of flavors in an orange juice vinaigrette, discover the science behind keeping apples and avocados fresh, and find out how to plate an appetizer with finesse.

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What Is Sashimi?

Sashimi is a Japanese dish consisting of thin slices of raw fish. Sashimi is traditionally served from sushi-grade fish without sushi rice. The accompaniments include ponzu sauce, sesame oil, or soy sauce, scallions, sesame seeds, and daikon radish.

What Is the Best Fish for Sashimi?

Wolfgang Puck uses tuna and suggests using either yellowtail, bigeye, or farm-raised bluefin as he does in his restaurants. However, sashimi can be made from many other fresh fish, crustaceans, and mollusks. Ahi tuna steaks sashimi and salmon sashimi are common types of sashimi.

Tuna Sashimi Recipe With Fennel Apple Salad

Ingredient Checklist

Total Time 30 min | Cook Time 15 min | Prep Time 15 min | Serves 4

Tuna:

  • 8 oz sushi grade tuna
  • 1/2 cup pickled ginger, julienned

Avocado Puree:

  • 1 ripe avocado
  • 2 tbsp lemon juice
  • salt

Vinaigrette:

  • 1 tbsp ají paste
  • 1/4 cup orange juice
  • salt Ponzu
  • 1/2 cup soy sauce
  • 1 tsp ginger, peeled and grated
  • 2–3 tbsp lemon juice

Salad:

  • 1 fennel bulb
  • 1 fuji apple
  • 2 cups mesclun salad mix

Garnish:

  • Vietnamese rice paper rolls, broiled until crispy, 15–30 seconds
  • radish slices
  • daikon sprouts
  • fennel pollen
  • Fresno chili pepper slices
  • Red jalapeño slices
  • Edible flowers or sprouts
  1. Start with the avocado puree. Cut the avocado in quarters. Take out the pit and use a spoon to scrape out the contents. Pass it through a tamis, or blend it in a small blender. Squeeze in the lemon juice and season with salt. Taste.
  2. Next, make the vinaigrette. Combine the chili paste and orange juice in a small bowl. Stir well. Season with salt and set aside.
  3. Move on to the ponzu sauce. In another small bowl, add the soy sauce. Grate in ginger using a microplane. Squeeze in lemon juice. Mix together. Taste.
  4. To make the salad, slice the fennel bulb and the apple on a mandolin. Then julienne the slices and place them in a small bowl. Cut the mesclun greens and add them to the apple and fennel. Season the salad with salt. Immediately dress with the ají chili vinaigrette to prevent the apples from browning. Taste.
  5. Now cut the tuna on an angle into pieces about 1⁄8 of an inch thick. Put 1⁄2 tsp ginger on each slice of tuna and roll up.

TO PLATE:

Place a few spoonfuls of avocado puree on the edge of the plate, then use a spatula to decoratively spread it across one half of the plate. Place 5 pieces of tuna on the avocado puree, then drizzle with the ponzu sauce. Place a helping of salad in the center of the plate. Using your tweezers, place radishes, red and green jalapeño slices, daikon sprouts, and edible flowers or sprouts around the plate. Garnish the plate by breaking pieces off the Vietnamese rice paper rolls and placing them around your salad. Drizzle with vinaigrette.

Find more restaurant recipes in Wolfgang Puck’s MasterClass.