Tuna and Avocado Salad

A quick and easy salad that makes a great appetizer. Make sure to use fresh, sashimi-grade tuna.

Tuna and Avocado Salad
Photographed by Osamu Enomoto


Recipe by
Junko Takagi

Easy

Seafood

Vegetables

Quick

130kcal

10minutes

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

Directions

1

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.

2

Mix the wasabi and soy sauce in a bowl, add the tuna and avocado and mix thoroughly.