Dipping sauce

[JIMSMOKES]

Lookin for a dipping sauce to go with my spicy tuna appetizers. Anybody got anything? Maybe something with ginger to add some kick?

 

[crazymoon]

JS, I had a friend that used mayo, lime juice and sriracha sauce. I watched him make it and it was good but I don't remember the proportions . I do believe it was a party and I was imbibing.

 

[Bigtank]

You might try searching for some sushi sauce recipies.

 

[chef k-dude]

Wanna share what "spicy tuna appetizers" are? I did a search here and took a look at your recent posts but didn't see anything. I'd be happy to take a stab at a sauce but dont really know what the app is.

I love spicy tuna roll uramaki and maki but only use a mix/slurry of soy sauce and wasabi. My fellow Americans with their sweet tooth love the stuff called yum-yum sauce, but I think its terrible.

 

[jcam222]

I usually start with a base of mayo and add some soy , toasted sesame oil and a bit of ginger to taste. I never have really paid attention to amounts. If I had to guess I'd say 1 cup mayo, 1 1/2 T soy and sesame and the finger to taste. Pure guess though

 

[BigW.]

Maybe one of the Bachan's sauces for something easy?

 

[zwiller]

Maybe one of the Bachan's sauces for something easy?

Beat me to it. Good stuff.

Bang bang/boom boom sauces would be another option. Lots of variations on them but prefer those that are mostly mayo+sriracha.

 

[JIMSMOKES]

Wanna share what "spicy tuna appetizers" are? I did a search here and took a look at your recent posts but didn't see anything. I'd be happy to take a stab at a sauce but dont really know what the app is.

I love spicy tuna roll uramaki and maki but only use a mix/slurry of soy sauce and wasabi. My fellow Americans with their sweet tooth love the stuff called yum-yum sauce, but I think its terrible.

My spicy tuna bites are tuna steaks either cut into bite size chunks or cooked as steaks and sliced. Seasoning is a hot chili oil slather with some kind of hot rub.
Then into a screaming hot skillet then tossed (bites) or steaks blackened.
Like you I despise a sweet white sauce. My taste of sweet in a sauce is rendering down some balsamic vinegar. Never thought about using some Wasabi.

 

[chef k-dude]

That reads like a somewhat classic seared tuna. I love sashimi grade seared tuna. Tuna cooked beyond med-rare in the center smells and tastes fishy to me and I'm not a fan of "fishy".

I've been working on a "finishing sauce" to add some extra sauce to teriyaki chicken thighs Sam's club sells seasonally. The sauce on them is a bit sweet which is not usually my jam, but these boneless chicken thighs are outstanding and easy. Just plop them frozen on a pan in the toaster oven and bake. I like to slice them after cooking and put them on a bed of basmati rice, then drizzle with my finishing sauce to give the rice something to play with.

Here is the current recipe. The only thing I haven't nailed is getting it as thick as I want without making it gelatinous. I haven't tried cornstarch yet. I have been trying to balance Xanthan gum but haven't gotten it just right. Too much and it starts getting "snotty". Taste is fine but a loose gelatin is not what I'm looking for. I plan to try Thickitup next before cornstarch. I try to keep stuff like this lower carb but a little cornstarch isn't too much carbs. I use sugar free honey and brown sugar in this as well and I cant detect the artificial sweetener...and I am someone that can taste "sugar free" from a mile away. Real honey and brown sugar will work fine, of course.



Asian finishing sauce

For 2-4 servings

2 tbls Thai mushroom soy

1 tbls regular low sodium soy

2 tbls SF honey

1 tbls rice vinegar

1 tbls chili garlic sauce or Sambal

1 tsp lime juice

*1 tbls brown sugar or SF sub for making it more sweet

*fresh grated ginger if available


Try xanthan gum or cornstarch slurry for thickening (that's a note to myself)

At serving

*toasted sesame seeds if have

*Chopped green onion or chives if have

This guy gives several options. Not bieng much for creamy sauces with tuna (I do love tartar sauce with fried fish but seared tuna is an entirely different animal), I would probably go with the honey soy, soy ginger lime, ponzu or the balsamic glaze.

I make balsamic reduction every summer for Caprese when the tomatoes are in season (like right now, making Caprese for lunch today) and now my wife is getting harvests from her fig tree and we have started making bites with a fig half, a dollop of goat cheese, a piece of fresh basil leaf pressed on, then wrapped with prosciutto and broiled for a few minutes. Those get plated then drizzled with a little bit of honey and a medium drizzle of balsamic reduction. It takes figs, which are not an impressive flavor on their own, and elevates them in to something more special.

Of course if you like wasabi, there's that wasabi soy sauce slurry I mentioned. That's what I do for all sushi/sahshimi/maki, etc.. I like the wasabi taken to just slightly over the "uncomfortable" line where I need a tissue nearby!

 

[Makkara]

I enjoy this one with tuna cakes.

Creamy Tomatillo Dressing

• 1 (1 ounce) package Hidden Valley Ranch Dressing mix
• I cup buttermilk
• 1 cup Mayo
• 1 larger or 2 small tomatillos
• 1 clove garlic, minced
• 1/2 bunch cilantro, chopped
• 1/2 teaspoon lime juice
• 1/2 to 1 small jalapeño, seeds removed

1. Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors meld. Beware that the dressing tends to get hotter the longer it sits.