Tuna and avocado salad made with myo
The tuna is sprinkled with salt and then rinsed under running water to firm up the flesh. You can also enjoy the crunchy texture of the chopped myoga ginger
How to make it
1
Sprinkle plenty of salt on the lean tuna and rub it in with your hands. Rinse the salt off under running water, then pat dry with kitchen paper and cut into 1cm cubes
2
Put the avocado cut into 1cm cubes, finely chopped blanched onion, roughly chopped pickled myoga ginger, and [1] into a bowl, add the seasonings [A], and mix
3
Make the tomato salad. Add the seasonings to the tomato concassé and mix quickly
4
Use a ring mold to arrange (3) on a plate, then layer the tomato salad on top. If desired, top with chopped chives
Ingredients for 4 people
-
- Made with lean
- 110g
-
- salt
- A little
-
- Avocado with skin and seed removed
- 90g
-
- Sweet onion
- 45g
-
- Myoga pickles
- 4
-
[A]
- Basic French Dressing
- 2 tbsp
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Lemon juice
- 1 tablespoon
-
- White pepper
- A little
-
- salt
- A pinch
-
- mayonnaise
- 1 tablespoon
-
[Tomato salad]
- Tomato concassé
- Appropriate amount
-
-
Olive Oil
Ardoino Extra Virgin
- A little
-
Olive Oil
-
- salt
- A little
-
- Lemon juice
- A little
-
- Balsamic Vinegar
- A little
-
- For assatsuki
- A little
[PR]
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