Tuna and avocado crudo

Crudo is an Italian word for "raw" and in this recipe, it refers to a delicate mix of fresh tuna and avocado spiked with Asian flavours of mirin, soy, pickled ginger and chilli.

Tuna and avocado crudo Credit: Richo's Bar Snacks

• serves

  2

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• ½ avocado
• lemon juice
• 250 g raw tuna, finely chopped
• 1 tbsp pickled ginger, plus1 tsp juice
• 2 tbsp diced cucumber, seeds removed
• 1 tbsp diced hot chilli
• ½ tsp soybean paste
• ½ tsp chilli paste
• 1 tbsp light-sodium soy
• 1 lime, juiced
• ½ tbsp toasted sesame seeds
• 1 tbsp mirin
• 1 tbsp flying fish roe
• finely chopped chives, to garnish

Instructions

1. Dice avocado and add a squeeze of lemon juice to keep it green.
2. Combine all ingredients except chives in a bowl. Season with salt and pepper. Gently stir together so all ingredients are evenly distributed, without breaking apart. Garnish with chives and serve.

Note:

• This could be served with pawn crackers or even nori sheets.

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.