Tuna & avocado salad


  • 100g sashimi-grade tuna, cut into 2cm dice
  • 30ml Yamasa soy sauce
  • 30ml mirin
  • 90g avocado
  • 8ml lemon juice
  • Pinch of white pepper
  • Pinch of sea salt
  • 10g spring onion, thinly sliced
  • 30ml dressing (see recipe below)
  • 3g toasted sesame seeds
  • 1g nori, julienned

  • Dressing
  • 25ml Yamasa soy sauce
  • 30ml mirin
  • 15ml shiro dashi
  • 5g brown sugar
  • 4g grated ginger
  • 13ml vegetable oil
  • 13ml olive oil



Mix soy sauce and mirin together until well combined, add tuna and marinate for a minimum of 2 minutes.

Cut avocado into 2cm dice and set aside.

In a separate bowl, combine lemon juice, white pepper and sea salt until well combined. Pour over avocado and gently stir the mixture to season and prevent oxidisation.

To make the dressing, simply mix all ingredients together until well combined.

To serve, place the avocado in the centre of a small bowl, place marinated tuna on top of avocado and drizzle with about 30ml of dressing.

Sprinkle with toasted sesame seeds, sliced green onion and nori.

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