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
Ingredientsfor 4 people
-
- lean Made with
- 110g
-
- salt
- A little
-
- the avocado skin and pit removed
- 90g
-
- Sweet onion
- 45g
-
- Myoga pickles
- 4
-
[A]
- Basic French Dressing
- 2 tbsp
-
-
Ardoino
Extra Virgin Olive - 1 tablespoon
-
Ardoino
-
- Lemon juice
- 1 tablespoon
-
- White pepper
- A little
-
- salt
- A pinch
-
- mayonnaise
- 1 tablespoon
-
[Tomato salad]
- Tomato concassé
- Appropriate amount
-
-
Ardoino
Extra Virgin Olive
- A little
-
Ardoino
-
- salt
- A little
-
- Lemon juice
- A little
-
- Balsamic Vinegar
- A little
-
- as a topping
- A little
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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