600 grams freshest tuna, diced
3 tablespoons vegetable oil
3 tablespoons sesame oil
1½ tablespoons soy sauce
1 teaspoon wasabi paste or more to taste
2 spring onions, finely chopped
finely grated zest and juice 2 large limes
2 teaspoons grated fresh ginger
2 small cloves garlic, crushed
2 teaspoons black or white sesame seeds, toasted
sea salt and freshly ground pepper
½ cup micro herbs or small coriander leaves
3 tablespoons bought seaweed salad
thin slices toasted baguette or crisp crostini
6 cm x 3 cm cookie cutter or mould
Combine all the marinade ingredients in a bowl, add the tuna and gently but thoroughly fold together. Cover and refrigerate for up to 24 hours. The longer the tuna marinates the more ‘cooked’ it becomes.
To assemble: Halve the avocados and remove the stones. Peel and cut crosswise into 1cm slices. Place the mould on one of the serving plates and fully line the base of the cutter with avocado, putting the curved outer edges against the cutter and filling the centre with smaller pieces. Use ½ an avocado per serve and make two layers if possible. Spoon in the tuna to fill the mould, pressing it down gently. Carefully lift off the ring and repeat to make the remaining 5 serves. If assembling ahead, refrigerate in their moulds until served, so they don’t collapse.
Place a small pile of seaweed salad on top of the tuna then scatter with the micro herbs or coriander. If there is a little marinade left in the bowl from the tuna, drizzle it around the plates. Serve with the toasted baguette.
Stainless steel moulds are available at cookware stores or ask your local hardware store to cut 6 cm diameter plastic plumbers’ piping into 3-4 cm lengths.
Seaweed salad is available from sushi shops, fish shops and supermarkets.