Protein Recipes Starters

Yukhoe Tuna with Avocado

A refreshing tuna avocado salad for hot summer afternoons.

Recipe by Fei Ngan, executive chef at Hokkaidon.

*Featured in Crave’s Issue 85, July 2017


15 minutes

(Serves 1)

100g akami
1 quail’s egg
1/2 avocado, diced
6 pieces ariake seaweed
5g watercress
5g Japanese chilli bean paste
70g Japanese soy sauce
20g garlic
50g sake
80g sugar
50g mirin


1. Prepare the tuna

  • Carefully select a cut of akami (red-fleshed tuna) and slice it into thick strips.

 2. Marinate the tuna

  • Combine the chilli bean paste, soy sauce, garlic, sake, sugar and mirin. Add the tuna slices and marinate for two minutes.

 3. Serve

  • Place the diced avocado on the side of the plate, add the strips of marinated tuna and top with the raw quail’s egg yolk. Garnish with the watercress and ariake seaweed.


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