Tuna, Avocado And Daikon Salad With Wasabi Dressing Recipe

Tuna, avocado and daikon salad with wasabi dressing recipeIngredients
1/4 teaspoon wasabi paste
1/2 teaspoon sesame oil
1 tablespoon black vinegar
1 tablespoon light soy sauce
1 tablespoon water
1/4 cup finely chopped chives
4 (about 100g each) pieces sashimi-grade tuna
1 firm ripe avocado, halved, stoned, peeled, finely chopped
1/4 (about 50g) white radish (daikon), peeled, cut into matchsticks
Micro salad leaves, to serve
Wasabi paste, extra, to serve


Step 1
Combine the wasabi, sesame oil, vinegar, soy sauce and water in a small jug and place in the fridge to chill.
Step 2
Place the chives on a plate. Roll each piece of tuna in the chives to lightly coat. Wrap in plastic wrap and place in the fridge for 15 minutes to chill.
Step 3
Use a sharp knife to slice the tuna into 5mm-thick slices and arrange on serving plates. Top with avocado and daikon and sprinkle with salad leaves. Drizzle lightly with a little of the dressing. Serve immediately with remaining dressing and extra wasabi, if desired.