Sesame and Furikake Tuna

, from Issue #63. November, 2015
Photography by Manja Wachsmuth.
Sesame and Furikake Tuna

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


400 grams tuna, diced
1 avocado, diced
2 spring onions, thinly sliced
furikake seasoning
cooked brown rice for serving (optional)
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons rice vinegar
1 tablespoon peanut oil
1 tablespoon sesame oil
1 tablespoon dry English mustard


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.