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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This dish should be eaten slowly to savor all the different flavours and textures. I love this as a light lunch, acompanied with the perfect sake martini on the side. Then I am in Heaven. Ingredients:
1 cup susi grade tuna, diced fine |
1/4 cup english cucumber, diced fine |
1/4 cup avocado, diced fine |
1/4 cup dicon radish, diced fine |
marinade |
1/2 tsp toasted sesame oil |
1 tsp chile sauce |
1 tsp soy sauce |
1/4 tsp fresh ginger, grated |
1 tsp green onion, chopped |
3 tsp seasoned rice wine vinegar |
2 tsp fresh cilantro, minced |
1/4 tsp toasted black sesamy seeds |
garnish |
wasabi paste |
chile sauce |
pickled ginger |
radish sprouts or other sprouts |
Directions:
1. Chop and mix tuna, cucumber, dicon and avocado in a bowl.
2. Mix ingredients for marinade.
3. Pour marinade over tuna mixture.
4. Let marinade for 10 min in fridge.
5. Devide into heaps on 4 plates.
6. Garnish each plate with a dollup of wasabi paste, a pinch of picled ginger, a drizzle of chile sauce and some radish sprouts over the heaps of tuna.
7. Enjoy.
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