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updated 1/17/2006 11:49:37 PM ET 2006-01-18T04:49:37

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Tuna & Hamachi Sashimi Salad (served checkerboard style) from Sterling Steakhouse in Hollywood, California

If your New Year’s resolution is to eat healthier foods, you won’t have to worry with this nutritious sashimi salad. Sashimi is usually low in fat and calories and high in protein and omega-3 fatty acids. This beautiful dish is so simple to make and it will make your dinner table look like a work of art! Tuna & Hamachi Sashimi Salad (served checkerboard style) is one of the creations of Chef Andrew Pastore at Sterling Steakhouse, one of contemporary Hollywood’s hottest new restaurants.

About the chef: A native of Brooklyn, Andrew Pastore segued into professional kitchens as dishwasher and a short order cook in his teens. After a brief stint at an arts magnet school in Manhattan, Pastore enlisted in the New York Restaurant School. Pastore credits mentors such as Jean-George Vongerichten, owner of the haute JoJo and Vong; Neil Murphy of the Blue Water Grill and John Dilio of the French-Asian influenced Zoë as pivotal mentors in his life. After six years, Pastore packed his bags and headed west for California.

During his three-year stint at Wolfgang Puck's Granita as executive sous-chef, Pastore designed the menus, ran the kitchen and got a taste of what it takes to call the shots. Soon Pastore began organizing and cooking at off-site parties for the likes of Kenny G., Sugar Ray Leonard and Martin Short. These experiences led to a stint at Michael’s in Santa Monica and The Sunset Room in 2001.

Pastore believes in utilizing the local markets, incorporating organic produce and integrating elements of favored French, Asian and Italian ingredients. “Restaurants need to evolve, try new things, but still keep their finger on the pulse of the customer.” The 30-year-old Pastore is currently involved at the Pig’n Whistle, Hollywood’s White Lotus, and has recently been named executive chef of Sterling Steakhouse in Hollywood, which opened in July 2005. 

When not busy heating up the kitchens, he loves to draw, create new art for his tattoos and focus his attention on his two-year-old daughter.

Tuna & Albacore Sashimi Salad is served at Sterling Steakhouse for $17. This recipe is meant to serve one.

Recipe: Tuna & Hamachi Sashimi Salad (served checkerboard style) (on this page)

Sterling Steakhouse
1429 Ivar Avenue
Hollywood, CA 90028

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.

Recipe: Tuna & Hamachi Sashimi Salad (served checkerboard style)

  • Ingredients for the salad
  • 3 pieces of sashimi slices of blue fin tuna (sushi grade)
  • 3 pieces of sashimi slices of yellowtail hamachi (sushi grade)
  • 1/2 hot house cucumber, very thinly sliced
  • 1 jalapeno chili, thinly sliced
  • 1/4 ounce wasabi caviar
  • 1/4 cup dry mixed seaweed salad, re-hydrated in cold water
  • 3 slices fried garlic chips
  • 3 ounces ponzu
  • Ingredients for the soy ponzu dressing
  • 1 cup citrus juice
  • 2 cups light soy
  • 1 cup rice wine vin
  • 1/2 cup mirin
  • 1/4 cup sake
  • 1 piece kombu
  • 1 cup bonito flakes

Steal This Recipe® step-by-step Instructions

Instructions for soy ponzu dressing
1. Mix all ingredients and let marinate for 24 hours.
2. Strain out all the kombu and bonito.
3. Serve approximately 3 oz of the dressing on the side of the salad.

Plating instructions
1. Place thinly sliced hothouse cucumber in a circular pattern around the rim of the plate.
2. Place hamachi and tuna in a checkerboard pattern in the center of the plate.
3. Place 1/4 teaspoon wasabi caviar on top of the hamachi slices as well as one piece of fried garlic chip.
4. Place one thinly sliced jalapeno on top of each tuna slice.
5. Place a small amount of seaweed salad in the center of the checkerboard pattern.

Serving Size

Serves 1


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