Name: Tuna and avocado salad with sesame dressing
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 300 gm sashimi-grade yellowfin tuna, cut into small pieces; 1 avocado, seed removed, cut into 2cm pieces; 2 tbsp bubu arare (see note); 2 tsp sesame seeds; To serve: baby shiso leaves (see note); Sesame dressing; 100 ml ponzu (see note); 40 ml vegetable oil; 2 tbsp finely grated white onion; 2 tsp sesame oil; 2 tsp white sugar; ½ tsp finely chopped garlic

Tuna and avocado salad with sesame dressing

Australian Gourmet Traveller recipe for tuna and avocado salad with sesame dressing by Sushi E chef Nobuyuki Ura.

Serves 4

Prep

15M

“My partner and I had an impressive sashimi tuna and avocado salad from Sushi E at Establishment in Sydney. I’d love the recipe, so please ask chef Nobuyuki Ura for the details.”

Leah Hopcroft, Manly, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

300 gm sashimi-grade yellowfin tuna, cut into small pieces

1 avocado, seed removed, cut into 2cm pieces

2 tbsp bubu arare (see note)

2 tsp sesame seeds

To serve: baby shiso leaves (see note)

Sesame dressing

100 ml ponzu (see note)

40 ml vegetable oil

2 tbsp finely grated white onion

2 tsp sesame oil

2 tsp white sugar

½ tsp finely chopped garlic

Method

Main

1.For sesame dressing, combine all ingredients in a bowl and whisk to combine.

2.Arrange tuna and avocado in four serving bowls. Drizzle with dressing, scatter over bubu arare and sesame seeds and serve immediately scattered with baby shiso leaves.

Bubu arare are small Japanese rice crackers, available from select Japanese stores. Baby shiso is available in punnets from select greengrocers. Ponzu is a dipping sauce available from Japanese supermarkets.
Notes

Nobuyuki Ura

Styling by Vanessa Austin