Name: Sashimi tuna and wasabi salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 400 gram piece sashimi tuna; 1 medium_piece avocado (250g); 1/2 cup (150g) japanese mayonnaise; 2 teaspoon wasabi paste; 1/2 teaspoon lemon juice; 6 green onions (scallions), green part only, sliced thinly; 4 iceberg lettuce leaves; 1 teaspoon black sesame seeds, toasted; 1 tablespoon (25g) drained red pickled ginger

Ingredients

400 gram piece sashimi tuna

1 medium_piece avocado (250g)

1/2 cup (150g) japanese mayonnaise

2 teaspoon wasabi paste

1/2 teaspoon lemon juice

6 green onions (scallions), green part only, sliced thinly

4 iceberg lettuce leaves

1 teaspoon black sesame seeds, toasted

1 tablespoon (25g) drained red pickled ginger

Method

1.Cut tuna and avocado into 1.5cm cubes. Whisk mayonnaise, wasabi and juice in large bowl until smooth. Add tuna, avocado and all but 2 tablespoons of the onion; toss gently to combine.

2. Divide lettuce leaves among serving bowls; top with tuna mixture. Sprinkle with seeds and remaining onion; serve with ginger.

Instead of topping the salad with sesame seeds and green onion, try using finely shredded toasted nori.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy