Tuna and Avocado Salad (Maguro to abocado no aemono)
Photographed by Osamu Enomoto
Calorie count is per serving
Ingredients (Serves 2)
- 100 g tuna (sashimi grade, block)
- 1/2 avocado (ripe) (80 g)
- 1/2 tbsp lemon juice
- 1/3 tbsp wasabi
- 1 tbsp soy sauce
Slice the avocado lengthwise down the center and around the pit. Separate the two halves by twisting them in opposite directions and remove the pit. Peel one half and cut into 1 cm cubes. Sprinkle with lemon juice and stir a couple of times to prevent discoloring. Wrap the other half with plastic wrap and store in the fridge. Pat dry the tuna with a paper towel and cut lengthwise into 2 or 3 strips and then cut into 1 cm slices.
Mix the wasabi and soy sauce in a bowl, add the tuna and avocado and mix thoroughly.