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.
400 grams tuna, diced
1 avocado, diced
2 spring onions, thinly sliced
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.