Simple chopped tuna salad with avocado
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Chopped tuna salad with avocado

Recipe (dinner)

CHOPPED TUNA SALAD

I am in the Maldives! And it is here on the indian ocean where the fishermen catch fantastic MSC certified sustainable skipjack tuna by pole & line. With this tuna I am making a roughly chopped fresh tuna salad! The recipe also works well with tinned tuna.

  • 1

    To make the ponzu sauce mix 2/3 cup fresh lemon juice, 1/3 cup fresh lime juice, 1/4 cup rice vinegar, 1 cup good-quality soy sauce, 1/4 cup mirin, 1/2 cup dried bonito flakes and a pinch of cayenne. Let it rest for at least 2 hours and after strain before using it.

  • 2

    Cut the cucumber in half, take out the seeds with a spoon and cut into small rings. Add it to two bowls.

  • 3

    Take of the ends of the spring onions and cut it diagonal in rings and add to the bowls.

  • 4

    Cut the red onion in half, peel it and cut it in rings. Keep a few pieces aside for the decoration later on.

  • 5

    Cut the avocado in small cubes and add to your bowl.

  • 6

    Peel the piece of ginger and grate it in the salad.

  • 7

    Cut the sustainable tuna into cubes and add to the salad.

  • 8

    Season the salad with one teaspoon of sesame seeds and one tablespoon of ponzu per person.

  • 9

    Add a bit of lime zest and a few sprigs of coriander on top and voila, your chopped tuna salad with avocado is done! Enjoy.

Ingredients

  • - For the ponzu sauce

  • - 2/3 cup fresh lemon juice

  • - 1/4 cup rice vinegar

  • - 1/3 cup fresh lime juice

  • - 1 cup good-quality soy sauce

  • - 1/4 cup mirin

  • - 1/2 cup (about 1/4 ounce) dried bonito flakes

  • - Pinch of cayenne

  • - For the salad

  • - 1 large cucumber in small rings, take oud the seeds

  • - 2 spring onions, chopped in small pieces

  • - 1 red onion, cut in rings

  • - 1 avocado, cut in cubes

  • - a chunk of fresh ginger, grated

  • - 2 tea spoons sesame seeds

  • - 300 gram of MSC tuna, cut in cubes

  • - a bit of lime zest

  • - a few sprigs of fresh coriander

  • 30 minutes
  • 2 persons