The first time we made these, it was out of pure necessity. We had made an impromptu decision to entertain guests and had no time left to acquire the essential ingredients to host a decent get-together. In the back of the fridge we had some sushi condiments, and had earlier bought two gorgeous tuna steaks- intended for dinner, the following day. As luck would have it, the party unexpectedly doubled in size, and we had to improvise to get some snacks/ starters on the table.
For the most part, the ratio of the ingredients is up to your personal taste- keep in mind that the tuna and avocado has delicate flavours while the ginger and wasabi are both notable. We calculated quantities on an average of 3-4 pieces per person based on our preference.
Make sure you buy the finest grade, non-fatty, red potion of the tuna loin or tuna steaks. Tell your fish monger that you will be using the pieces for sashimi to ensure the flavour and safety of your dish. Plan on 100 -150g per person depending on how much you need to trim. Look for tuna steaks that are approximately 1″/ 2,5cm thick.
- 400-600 g Fresh sashimi quality tuna steaks /tuna loin.
- 1 Avocado
- 1 tsp Wasabi paste
- ¼ -⅓ cup finely chopped/ minced pickled ginger/ sushi ginger
- 1 tsp Smoked Malden sea salt for garnish
- ¼ cup Soy sauce
- ¼ cup Teriyaki sauce
- Optional: 1 tsp Sesame seeds or Nanami Togarashi (ground chilli peppers and black sesame seeds) for garnish in soy and teriyaki sauce mix
- Optional: Juice of 1 fresh lemon to stop avocado from browning
- Trim any excess fat and tough tendons and remove any skin if attached.
- Using a long, thin blade, cut tuna steak into 1cm slices, slicing with a single smooth motion.
- After every cut, wipe your blade with a wet cloth or rinse under cool running water. This will stop your blade from sticking to the meat as you slice, and allow for smooth cuts.
- If necessary, halve or quarter the tuna strips to bite size.
- Arrange bite size tune steak sliced on serving platter or individual plates.
- Using a toothpick to the back of a teaspoon, brush a very small amount of wasabi on each piece of tuna.
- Peel, pit and slice avocado into 2mm slices. Optional: Brush avocado with lemon juice to avoid flesh turning brown.
- Place slices of avocado onto plated tuna.
- Finely mince or chop pickled ginger and arrange on avocado and tuna stack.
- Sprinkle smoked Malden sea salt to taste.
- For the dipping sauce: mix soy and teriyaki sauce and sprinkle with sesame or nanami togarashi.
- Serve dipping sauce on the side or spoon over tuna sashimi bites.
- Serve immediately.
This entree has been a fan favourite ever since we first made it. You would have to do a bit of shopping beforehand, but the process is quick and simple. The results, delicious.
We hope you enjoy this moreish entree as much as we do.