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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
1

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

2

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

3

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

4

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”.

5

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