Tuna, avocado and daikon salad with wasabi dressing

Tuna, avocado and daikon salad with wasabi dressing
  • 0:40 Prep
  • 4 Servings
  • Advanced

Featured in
Salad recipes, Lunch recipes

Ingredients

  • 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

Method

  • 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.

Nutrition

  • 997 kj

    Energy

  • 15g

    Fat Total

  • 3g

    Saturated Fat

  • 2g

    Fibre

  • 25g

    Protein

  • 45mg

    Cholesterol

  • 405.04mg

    Sodium

  • 1g

    Carbs (sugar)

  • 1g

    Carbs (total)

All nutrition values are per serve
  • Author: Sarah Hobbs
  • Image credit: Steve Brown
  • Publication: Notebook:

Source: taste.com.au

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