Sesame and Furikake Tuna
Photography by Manja Wachsmuth.
Use only the freshest fish for this recipe and if tuna isn’t available use salmon or white fish. I like to serve it over cooked brown rice as a small meal or entrée, otherwise offer crisp crackers for scooping it up.
Serves: 6
INGREDIENTS
400 grams tuna, diced
1 avocado, diced
2 spring onions, thinly sliced
furikake seasoning
cooked brown rice for serving (optional)
Dressing
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons rice vinegar
1 tablespoon peanut oil
1 tablespoon sesame oil
1 tablespoon dry English mustard
METHOD
Dressing: Whisk all the ingredients in a large bowl.
Add the diced tuna, cover and chill for a couple of hours.
To serve: Divide the cooked rice between bowls, if using.
Drain the tuna through a sieve set over another bowl. Return the tuna to its original bowl and carefully stir through the avocado and spring onions.
Drizzle a spoonful of the dressing over the rice then top with the tuna mixture.
Drizzle with the dressing then top with the furikake seasoning, serving extra on the side.
Pantry note: Furikake is the salt and pepper of Japan. It’s a crunchy, salty, nutty, earthy, briny topping that is a great all-purpose seasoning for rice, seafood and snacks. It’s available at Asian food stores and some supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!