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This simple recipe is a great way to use up the off-cuts of sashimi Tuna after making sushi.
INGREDIENTS:
1/2 teaspoon wasabi paste
1 tablespoon soy sauce
1 teaspoon finely grated ginger
1 tablespoon mirin
2 teaspoons yuzu juice or lime juice
1/2 teaspoon sesame oil
250g sashimi-grade tuna, cut into 1-1.5cm cubes
2 teaspoons sesame seeds, toasted
1/2 avocado, diced
2 green onions, finely sliced
2 radishes, finely sliced
Toasted baguette slices, to serve
Micro herbs, to serve
METHOD:
Combine the wasabi, soy sauce, ginger, mirin, yuzu, sesame oil and olive oil in a bowl. Add the tuna, sesame seeds, avocado and spring onion to the dressing, and stir to combine.
Serve with toasted baguette slices, and garnish with finely sliced radish and micro herbs.
NOTES:
Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle before dicing.
ALTERNATIVE SPECIES:
Atlantic Salmon, Swordfish, Snapper, Yellowtail Kingfish.