Tuna Sashimi With Hearts of Palm

Recipe from Nobu Downtown

Adapted by Florence Fabricant

Tuna Sashimi With Hearts of Palm
Rikki Snyder for The New York Times
Total Time
30 minutes
Rating
4(61)
Comments
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At Nobu Downtown in New York's financial district, the menu is divided into classics, like black cod with miso, and the rock shrimp tempura, alongside a list of new dishes called "Nobu Now." Among the newcomers is tuna sashimi with a verdant jalapeño dressing garnished with fresh hearts of palm. This dish, at once delicate, bold and handsomely textured, clearly illustrates the chef Nobu Matsuhisa’s cross-cultural approach to food. For him, Japan and South America are not an ocean apart. Another way to serve this sashimi is to dice the tuna into small pieces as you would for tartare, and fold in finely chopped hearts of palm or daikon and some of the dressing, mounding each portion on a plate with a few sprigs of microgreens on top. —Florence Fabricant

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Ingredients

Yield:8 servings
  • 4medium-size jalapeño chiles, chopped, but not seeded or cored
  • 1teaspoon grated garlic
  • ½teaspoon sea salt, plus more for seasoning
  • ½cup/120 milliliters grapeseed oil
  • 3tablespoons/45 milliliters rice vinegar
  • 1½pounds/680 grams sushi-grade tuna (bluefin, yellowfin or bigeye)
  • 3tablespoons/45 milliliters extra-virgin olive oil
  • 3fresh hearts of palm, cut in 2-inch/5-centimeter pieces and finely slivered, or about ¾ cup/73 grams raw daikon, finely slivered or sliced
  • Microgreens, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

268 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 10 grams polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 21 grams protein; 92 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place chiles, garlic and salt in a food processor and process until very finely minced. Scrape down sides of container. With the machine running, slowly add the oil through the feed tube and process until thickened. Add vinegar and process about a minute, until fairly smooth. Transfer to a bowl and refrigerate.

  2. Step 2

    Cut the tuna into 2-inch/5-centimeter cubes, then slice as thinly as possible. You will need 7 slices per serving.

  3. Step 3

    For each dish, spread a couple of tablespoons of the sauce on a salad plate. Fan the tuna slices in a circle on the sauce, leaving an opening in the center of the plate. Drizzle tuna with a little olive oil and dust with a few grains of salt. Pile a thatch of hearts of palm slivers in the center of the plate, top with a few sprigs of microgreens and serve.

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Ratings

4 out of 5
61 user ratings
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Comments

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Phoebe M

Curious if anyone has tried this with canned hearts of palm as opposed to fresh? Here on Cape Cod we have an abundance of fresh fish, but fresh hearts of palm are, um, nonexistent. Genuinely interested to know how they differ from canned!

Keith

Add zest and juice of one lime, double the garlic, use one large ancho chili instead of japapeno-scrape out the seeds.

Jack

I left the jalapeño seeds in for half the jalapeños and still came out a little spicy, and I enjoy a good kick. So I’d recommend seeding all of them especially if you’re cooking for a heat averse crowd. Used thinly sliced cucumbers and radishes as a heart of palm substitute and tasted/looked great.

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Credits

Adapted from Nobu Downtown

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