Tuna, avocado and daikon salad with wasabi dressing

title="Tuna, avocado and daikon salad with wasabi dressing"
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• 0:40 Prep


• 
  4 Servings


• Advanced

Featured in
Salad recipes, Lunch recipes

Ingredients

• 1/4 teaspoon wasabi paste


• 1/2 teaspoon sesame oil


• 1 tablespoon black vinegar


• 1 tablespoon light soy sauce


• 1 tablespoon water


• 1/4 cup finely chopped chives


• 4 (about 100g each) pieces sashimi-grade tuna


• 1 firm ripe avocado, halved, stoned, peeled, finely chopped


• 1/4 (about 50g) white radish (daikon), peeled, cut into matchsticks


• Micro salad leaves, to serve


• Wasabi paste, extra, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Combine the wasabi, sesame oil, vinegar, soy sauce and water in a small jug and place in the fridge to chill.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place the chives on a plate. Roll each piece of tuna in the chives to lightly coat. Wrap in plastic wrap and place in the fridge for 15 minutes to chill.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Use a sharp knife to slice the tuna into 5mm-thick slices and arrange on serving plates. Top with avocado and daikon and sprinkle with salad leaves. Drizzle lightly with a little of the dressing. Serve immediately with remaining dressing and extra wasabi, if desired.
  
  
  

Nutrition

• 997 kj

  Energy




• 15g

  Fat Total




• 3g

  Saturated Fat




• 2g

  Fibre




• 25g

  Protein




• 45mg

  Cholesterol




• 405.04mg

  Sodium




• 1g

  Carbs (sugar)




• 1g

  Carbs (total)

All nutrition values are per serve

• Author: Sarah Hobbs


• Image credit: Steve Brown


• Publication: Notebook:

Source: taste.com.au