Ingredients Jump to Instructions ↓

  1. 350g (12 oz) sushi-grade tuna fillets, diced 50g (2 oz) cucumber, diced 1 avocado - peeled, stone removed and diced 4 spring onions, chopped 1 1/2 teaspoons dried crushed chillies, such as Schwartz 1 tablespoon toasted sesame seeds 1 1/2 teaspoons lemon juice 1 dessertspoon sesame oil 100ml (4 fl oz) soy sauce

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine the tuna, cucumber, avocado, spring onion, crushed chillies and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.

  2. Once chilled, remove the bowl from the ice, and invert onto a serving plate.


Send feedback