Yuzu-Cured Tuna Tartare with Avocado and Toasted Sesame

⏱ 25 min · Serves 2

Ruby cubes of sashimi-grade tuna dressed in bright yuzu and soy, stacked over silky avocado and finished with nutty toasted sesame and a whisper of chilli. It looks like a restaurant plate and takes twenty minutes.

Per serving: 412 kcal · 34.0g protein · 9.0g carbs · 26.0g fat

Ingredients

• 250g sashimi-grade tuna loin, well chilled
• 1 tbsp yuzu juice (bottled is fine)
• 1 tbsp light soy sauce or tamari
• 1 tsp toasted sesame oil
• 1 tsp mirin
• 1 ripe avocado
• 1 tsp lime juice
• 2 spring onions, finely sliced
• 1 tsp white sesame seeds, toasted
• 1 tsp black sesame seeds
• 1/2 red chilli, deseeded and very finely diced
• 1 tsp finely grated fresh ginger
• Flaky sea salt
• Micro shiso or coriander leaves, to garnish
• Prawn crackers or thin rice crackers, to serve

Method

1. Whisk the yuzu juice, soy sauce, sesame oil, mirin and grated ginger in a small bowl. Chill.
2. Pat the tuna dry and cut into neat 1cm dice with a very sharp knife. Keep it cold — return to the fridge while you prep the avocado.
3. Halve, stone and dice the avocado. Toss gently with the lime juice and a pinch of flaky salt.
4. Combine the tuna with two-thirds of the dressing, half the spring onions and the chilli. Fold gently and let it sit for 2 minutes only — no longer, or the acid will cook the fish.
5. Set a 8cm ring mould on each plate. Spoon in the avocado and press lightly level, then top with the tuna and press very gently.
6. Lift the ring away. Spoon the remaining dressing around the plate, scatter with both sesame seeds, remaining spring onion and micro shiso.
7. Finish with a pinch of flaky salt and serve immediately with crackers.