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Laid on Ti Leaf with a Lemon Wasabi Stand 

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Preparation Guidelines

Materials

·         1 plate with an area at least 14 inches long

·         1 ti leaf at least 14 inches long

·         1 lemon

·         1 soy dish (see soy dishes)

·         1 knife

·         Substitution for Ti leaf:

Curly or romaine lettuce leaf

 or Chinese cabbage leaf. However,

if the leaf is not long then two shorter

rows of slices might be necessary.

Instructions

1. Follow the thawing instruction on the seared tuna package, remove the tuna slices, and lay them across the center of the ti leaf, overlapping as necessary.
2. Garnish with wasabi on a lemon stand (see wasabi stands) and soy (see soy dishes).

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Materials

• 4 stalks of celery
• 2 springs of fresh parsley
• 1 carrot
• 1 package of Cryofresh Seared Sashimi Slices
• 1 vegetable slice
• 1 knife

Instructions

1. Select a plate approximately 8 inches square or round.
2. Slice celery on a vegetable slicer.
3. Arrange on the plate approximately 1 inch thick.
4. Follow the thawing instruction on the seared tuna package.
5. Arrange the seared tuna slices on the sliced celery.
6. Garnish with parsley, a carrot wasabi stands, and a dish of soy sauce.

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 Arranged in a Checker-Board Pattern, adorn with Fresh Dill and Carrot Rest for Wasabi

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Materials

• 1 plate at least 12 inches in diameter
• 1 spring of fresh dill
• 1 carrot
• 1 package of Cryofresh Seared Sashimi Slices
• 1 knife

Instructions

1.       Follow the thawing instruction on the seared tuna package.

2.       Arrange the slices in a checkerboard pattern on the plate.

Note – if the slices are a rectangular shape then an oval shaped plate is preferred. 

3.       Garnish with parsley, and wasabi on a carrot cube (see wasabi stands). 

4.      Place the soy outside the plate (see soy dishes).

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On a bed of Yellow Pepper, Garnished with Parsley and a Lemon Stand for Wasabi

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Preparation Guidelines

Materials

• 1 plate at least 14 inches long
• 1 yellow pepper at least 3 inches in diameter and as tall as possible
• 2 springs of fresh parsley
• 1 lemon
• 1 soy dish (see soy dishes)
• 1 package of  Cryofresh    Seared Sashimi Slices
• 1 knife

Instructions

1. Cut off the top and bottom sections of the yellow pepper and remove seed core.

2. Split the center section of the pepper with a knife, flatten the pepper, and trim into a configuration at least 10 inches long.

3. Follow the thawing instruction on the seared tuna package, remove the tuna slices, and lay them on the yellow pepper.  Overlap the slices enough so that a portion of the yellow pepper is visible on each end.  .
4. Garnish with parsley, wasabi on a lemon stand (see wasabi stands), and soy (see soy dishes).

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Pressed against Sliced Onion, Radish Spouts, and Celery Leaf

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Materials

• 1 plate at least 8 inches in diameter
• ½ sweet onion
• 1 large carrot
• Radish sprouts
• Celery leaf
• 1 package of Cryofresh Seared Sashimi Slices
• 1 knife

Instructions

1. Slice the onion in a cross-grain direction using a vegetable slicer. Soak the onions in cold water for 15 minutes to produce a mild flavor. Lay the onions on a surface (such as a cutting board) and roll the onions into a cylinder shape about 3 inches in diameter and 4 inches high.
2. Lean radish sprouts against. Optionally – retain the onions and radish with a string that is removed later.

3. Follow the thawing instruction on the seared tuna package, remove the tuna slices. 
4. Stand the slices against the onions, while overlapping the slices enough so to cover the perimeter onions.
5. Garnish with wasabi on a carrot stand (see wasabi stands) and soy (see soy dishes).

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Spiraled on Pink Grapefruit, Garnish with Parsley, Celery Leaf, and Carrot Stand

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Materials

• 1 plate at least 8 inches in diameter
• 1 large pink grapefruit at least 5 inches in diameter
• 1 large carrot
• 1 spring of fresh parsley
• Celery greens
• 1 package of Cryofresh Seared Sashimi Slices
• 1 knife

Instructions

1. Cut the grapefruit in half in a cross-grain direction and place in the center of the plate.

Optionally – cut ¼ inch slice off the bottom of the grapefruit to improve its stability on the plate

2. Follow the thawing instruction on the seared tuna package, remove the tuna slices.  Arrange the sashimi slice is a spiral orientation on the grapefruit, while overlapping the slices enough so to fit within the perimeter of the grapefruit.  

3. Fill the center of the grapefruit with parsley   
4. Garnish with celery leaf, wasabi on a carrot stand (see wasabi stands) and soy (see soy dishes)

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 Set on Carrot, Accented with Italian Parsley and a Carrot Pedestal

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Preparation Guidelines

Materials

·         1 plate at least 14 inches long

·         1 extras large carrot at least 10 inches long

·         1 soy dish (see soy dishes)

·         1 spring of Italian parsley

                  Substitution: American parsley

·         1 package of Cryofresh   Seared Sashimi Slices

·         1 knife

Instructions

1. Cut off a 2 inch section from the widest end of the carrot for the wasabi pedestal (see wasabi stands).

2. Split the remaining section of the carrot lengthwise down the middle with a long knife and retain the most attractive ½ portion of a carrot.
3. Scrub the carrot with a scrubbing pad to bring out the color and round the edges of the carrot pedestal.
4. Follow the thawing instruction on the seared tuna package, remove the tuna slices.
5. Arrange the seared tuna slices on the carrot, overlapping the slices enough so that a portion of the carrot is visible on each end.
6. Garnish the arrangement with Italian parsley, wasabi on the carrot pedestal, and soy in a small dish.

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Stacked on a Baby Greens Salad, dressed-up Avocado and Lemon Stand

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Materials

• A salad bowl at least 8 inches in diameter
• A large tossing bowl at least 14 inches in diameter
• Mixes green
• Cherry tomatoes
• Olives
• Carrots
• Feta Cheese
• I avocado
• Vinegar and olive oil dressing
• 1 package of Cryofresh Seared Sashimi Slices
• 1 knife

Instructions

1. Toss the mixed greens, cherry tomatoes, and olives in the tossing bowl.
2. Pour the tossed mixture into the salad bowl.
3. Cut the avocado in to 1/8 inch thick slices and lay over top the salad.
4. Cut the carrots into 1 in long slivers about 1/8 inches thick.
5. Follow the thawing instruction on the seared tuna package.
6. Arrange the seared tuna slices on the avocado.
7. Top the salad with crumbled feta cheese and carrot slivers.
8. Place wasabi and soy sauce in dishes on the side.

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Cradled on a lettuce leaf, garnish with Parsley and Lemon Stage for Wasabi

(click here for printable version)

Materials

• 1 plate at least 8 inches in diameter
• 1 springs of parsley
• 1 lemon
• 1 package of Cryofresh

Seared Sashimi Slices

• 1 knife
• 1 small sauce dish
• 1 large lettuce at least 6 inches in diameter

           Various lettuce or

cabbage leafs

can be used

Instructions

1. Position the lettuce leaf in the center of the plate.
2. Follow the thawing instruction on the seared tuna package. 
3. Arrange the seared tuna slices in two rows on the lettuce leaf, while overlapping the slices enough to leave a border of lettuce around the perimeter of slices.
4. Garnish with parsley, and wasabi on a lemon stage (see wasabi stands).
5. Place the soy either inside our outside the plate (see soy dishes).

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Mounted on a platform of Fresh Ginger, decorated with Seaweed, Green Onions, and a Carrot Cube Wasabi Stand

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Materials

• 1 plate at least 12 inches in diameter
• 1 piece of fresh ginger at least 6” long
• Green onion
• Seaweed (substitution: parsley)
• 1 carrot
• 1 package of Cryofresh Seared Sashimi Slices
• 1 knife

Instructions

1.       Cut slices from the ginger approximately 1/8 inch and preferably the full length of the ginger.

2.       Place the ginger slices on the plate.

3.       Follow the thawing instruction on the seared tuna package.

4.       Arrange the seared tuna on the ginger without overlapping the slices.

5.       Garnish with parsley, a carrot wasabi stands (see wasabi stands), and carrot wasabi dish (see soy dishes).

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On Orange Slices, Ornamented with Parsley, Carrot Wasabi Stand, and Hand-made Carrot Soy Dish

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Materials

• 1 plate at least 14 inches long, preferable oval shaped
• 1 fresh orange
• 1 spring of fresh parsley
• 1 extra large carrot
• 1 package of Cryofresh Seared Sashimi Slices
• 1 knife

Instructions

1. Slice the center area of the orange into ¼ inch thick slices.
2. Select 4 slices about the same size, trim off the edges, and arrange in a row.

3. Prepare the hand-made carrot soy dish (see soy dishes).
4. Follow the thawing instruction on the seared tuna package.
5. Arrange the seared tuna slices on the orange, overlapping if necessary to fit on the orange.
6. Garnish with parsley, a carrot wasabi stands (see wasabi stands), and carrot wasabi dish (see soy dishes).

Note – the seared tuna will pick-up the taste of the orange

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