Tuna and avocado salad made with myo
The tuna is sprinkled with salt and then washed away with running water to tighten the flesh. This dish also offers a crunchy texture of the chopped myoum.
How to make it
1
Sprinkle plenty of salt on the tuna lean meat and rub it with your hands. Rinse the salt with running water, then wipe off the water with kitchen paper and cut into 1cm cubes.
2
Put the avocado cut into about 1cm cubes, minced onion, coarsely chopped pickled myoga, and [1] in a bowl, add the seasonings [A] and mix.
3
Make tomato salad. Add seasonings to the tomato concusse and mix quickly.
4
Use celcules to place [3] on a plate and layer the tomato salad. Topped with chopped clams to your lily of sashimi to your lily of choice.
Ingredients for 4 people
-
- Made with lean
- 110g
-
- salt
- A little
-
- the avocado skin and seeds 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 concusse
- 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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