Tuna sushi salad and wasabi avocado

Here is the recipe for Tuna sushi salad and wasabi avocado

INGREDIENTS

For the avo wasabi dressing

1. ½ small ripe avocado


2. ½ teaspoon wasabi paste


3. 3 tablespoons lime juice


4. 1 teaspoon toasted sesame oil


5. 2 teaspoons soy sauce


6. 2 teaspoons yuzu (optional)


7. Sea salt and freshly


8. ground black pepper

For the salad

1. 100g frozen edamame beans


2. 250g cooked brown rice (or a mix of brown and wild rice)


3. 100g sugarsnap peas, sliced


4. 1 tablespoon pickled ginger, drained and shredded


5. ½ small ripe avocado, sliced


6. 75g radishes, finely sliced


7. 4 spring onions, finely sliced


8. 1 tablespoon each black and white sesame seeds


9. 250g tuna steak


10. ½ sheet of sushi nori, snipped into pieces (optional)

METHODS

1. First make the dressing. Roughly chop the avocado flesh and add to a small foodprocessor with the remaining dressing ingredients. Whizz until smooth. Season to taste. Add 1 tablespoon of chilled water if the dressing needs loosening. For the salad, cook the edamame beans in boiling, salted water for 2 minutes then drain and refresh under cold water. Add the beans to a large bowl along with the rice, sliced sugar snaps, pickled ginger, sliced avocado, radishes and spring onions. Add the dressing and gently toss together.


2. Spread the sesame seeds out on a plate. Preheat a frying pan until hot. Press the tuna into the seeds and turn to coat evenly on both sides. Sear the tuna for 30 seconds–1 minute on each side (depending on how thick it is – you want it to be rare). Transfer to a board and thinly slice.


3. Divide the salad between two plates. Top with the sliced tuna. Sprinkle with any remaining seeds and Nori pieces, if using.

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