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Avo good one

Yields6 ServingsPrep Time30 minsCook Time5 minsTotal Time35 mins

 75 ml light soy
 40 ml lime juice
 30 ml yuzu juice or 3 tablespoons fresh lime juice and 1/2 tablespoon fresh orange juice
 15 ml rice vinegar
 1.5 tbsp wasabi paste
 20 g watercress
 20 g sea banana or watercress stems
 20 g red radish
 1 jalapeno
 10 g dill leaves
 60 g fennel bulb (or 1/2 fennel bulb)
 300 g grapefruit (or 1 grapefruit)
 30 g coriander leaves
 60 g cucumber (or 1 cucumber)
To Serve
 300 g sashimi-grade sliced tuna
 2 Shepard avocados
 Seaweed crisps
 5 g toasted sesame seeds
 3 g togarashi or salt and chili flakes 
 Salt flakes to season

For the salad, start by picking the leaves from the bunches of coriander, watercress, dill and put them in a mixing bowl.


Segment grapefruit by peeling it then slicing it between the segments.


Thinly slice radish, fennel, jalapeno and cucumber, then add it to the herbs with the sea banana. 


Cut the Shepard avocado in half, peel the skin off, slice it thinly lengthways, spread the slices out like a long avocado train and roll it around into an “avocado rose”.


To assemble the dish, add tuna in a bowl and add just enough of the yuzu dressing to cover the tuna and leave for 2 minutes. Add a handful of your salad mix, a pinch of salt, togarashi (Japanese chilli flakes), and sesame seeds then mix it all together.  

Nutrition Facts

Servings 0