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Tuna sashimi with avocado and ponzu dressing

Frank Camorra
Frank Camorra

Tuna has been one of my favourite seafoods this season, especially when combined with a citrus-flavoured, soy-based ponzu sauce. Add some kombu seaweed and finish with intensely flavoured bonito shavings for the perfect partner to a rich sashimi tuna.

Tuna Sashimi with avocado and ponzu dressing.
Tuna sashimi with avocado and ponzu dressing. Photo: Marcel Aucar

Ingredients

1 piece of kombu

1 cup light soy sauce

½ cup mirin

½ cup sake

1 tsp sugar

½ cup bonito flakes

½ cup lemon juice

4 ripe avocados

1 tsp sesame oil

2 spring onions, finely sliced

½ tsp wasabi

1 tbsp toasted sesame seeds

400g sashimi grade yellowfin tuna

2 sheets nori

Method

Place the kombu, soy sauce, mirin, sake and sugar in a saucepan over a medium heat and bring to a simmer, then remove from the heat and add the bonito flakes. When slightly cooled add the lemon juice and let sit for one hour. Pass through a fine sieve and keep in the fridge until needed.

Mash two of the avocados with the sesame oil, sliced spring onions and wasabi, season with a little salt as the ponzu sauce will add salt when the dish is complete.

Dice the tuna and remaining avocados into 2cm pieces.

Main ingredient:
Fish, Avocado
Cuisine:
Japanese
Course:
Main-course, Lunch, Starter/Entree
Occasion:
Dinner Party, Midweek dinner

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