Tuna Crudo, Avocado, Pea & Wasabi Puree
fresh, seasonal and perfect with a glass of riesling ;)
Servings 4 people
Calories 273kcal
Equipment
- Chef Knives
- Chopping board
- saucepan
- Blender
- measuring/weighing utensils
Ingredients
Tuna
- 400 g tuna
- 3 tbsp lime
- 2 tbsp soy
- 1 tsp palm sugar
- 1/2 tsp fish sauce
- 1 tbsp olive oil
- 2 radish
- 1/2 cucumber
- sesame seeds
- 1 sheet nori
- pea shoots
Puree
- 1.5 avocado
- 2 tbsp lime
- 3 tbsp wasabi
- 1/2 cup peas
- 1 pinch salt
- 1 tbsp lime
Instructions
Puree
- Blanch peas for 1 minute
- Blend peas, avocado, lime, wasabi, salt and oil together
- Store in the fridge until ready to use
Tuna
- Slice the tuna into 1cm cubes
- Cut cucumber in ½ lengthways and deseed it
- Finely dice the cucumber and radish and mix in with the tuna
- Mix soy, lime, palm sugar, fish sauce and oil together
- Slice the nori into 4 equal sized pieces
Serving
- Place a sheet or nori on the plate
- Top with avocado puree and flatten out gently with a spoon
- Place ¼ of the tuna mixture on top
- Spoon 2 tbsp of dressing over the top and a little round the plate
- Sprinkle with sesame seeds and top with pea shoots
Notes
Tips/Tricks
- keep the tuna cold in the fridge or in a bowl over ice until ready to serve
- the tuna can be made in advance and left (without the dressing) in the fridge
- the puree can be made in advance but it will start to brown in the fridge the longer it is left – I recommend no longer than an hour in the fridge to keep it’s best colour
- you could substitute salmon for tuna in the recipe if tuna isn’t available
Nutrition
Calories: 273kcal | Carbohydrates: 13g | Protein: 23g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 331mg | Potassium: 697mg | Fiber: 7g | Sugar: 3g | Vitamin A: 409IU | Vitamin C: 22mg | Calcium: 57mg | Iron: 3mg