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