Monday, March 24, 2008

Recipe: Tuna Sashimi Salad

This is an elegant and simple afternoon snack to make. What you need to get is fresh, large cubes of raw sashimi-grade tuna and marinade them in a mixture of wasabi, soya sauce, sesame oil (just a drop or two), mirin, sake and ponzu sauce. Don't drown the tuna, just a shallow puddle of marinade will do and then turn them around frequently enough in the fridge.

Cube avocado - yes, still on about them Australian avocadoes - and skinned cucumber to the same size as the tuna. Mix the pieces gently, coating the cucumber and avocado with the marinade. Thinly slice spring onions and throw them on top. Sprinkle fried shallots on top of the salad and serve cold.

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