Brilliant Bean Sprout and Raw Tuna Salad
This is a really unique dish featuring sashimi (raw) tuna as well as avocado, bean sprouts and a lovely, creamy sauce. It is important to use sushi-grade tuna because that has a finer flavor and texture, and is safe to consume raw. Keep it ice cold and serve the salad very cold too. This is not the kind of salad you can take on a picnic because it contains ingredients like yogurt, raw tuna, and mayonnaise which must be kept chilled.
The flavors and textures of the tuna and avocado contrast nicely with one another, with the smooth, nutty creaminess of the avocado standing out well against the delicate, tender fish. This is nice for lunch or as a deliciously different dinner. Serve it on a bed of mixed baby salad leaves if you like, perhaps adding tomato, cucumber, and radishes on the side to make the portions more substantial.
Tuna can be served raw or cooked, or you can sear the outsides for a few seconds over a very high heat and serve it like that, so the outside is crispy and hot and the inside is chilled and juicy. In this recipe however, the tuna is used raw. Cut the cubes with a sharp knife so they are smooth-edged, not a serrated one else they will be ragged, and that will spoil the look.
- 8 oz cubed, sushi-grade tuna
- ¼ cup plain yogurt
- 1 tablespoon minced pickled ginger
- 1 tablespoon wasabi powder
- ¼ cup mayonnaise
- 1 chopped, peeled and pitted ripe avocado
- Small handful bean sprouts
- 1 teaspoon sliced green onion (green part only)
- Black sesame seeds, for garnish
- 2 big lettuce leaves and 2 orange wedges, to serve
- Salt, to taste
- Stir the ginger and wasabi into the yogurt, and then stir in the mayonnaise.
- Gently stir in the tuna, avocado, and bean sprouts.
- Taste and season with salt.
- Divide the salad between 2 chilled salad plates.
- Sprinkle black sesame seeds and green onion over the top.
- Serve immediately, with lettuce and orange wedges on the side.
This novel and exciting dish is easy to prepare and you just need to stir the ingredients together. Throw in some celery or walnuts if you want added crunch, and feel free to tone down the wasabi if you find its flavor too intense for you. This is a colorful salad, as you can see, and one which has a lovely taste and texture. The Asian flavors shine through, although the mayonnaise introduces a Western element. If you are keen on fish, then you are sure to appreciate the fine flavors in this tuna sashimi salad.
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