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
PREP & COOK TIME
1 quail’s egg
1/2 avocado, diced
6 pieces ariake seaweed
5g Japanese chilli bean paste
70g Japanese soy sauce
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.
- 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.