Slice tuna into very thin, bite-sized pieces and place on a tray. Cover with clingwrap until half an hour before serving.
To make marinade: Mix together the soy, mirin, sesame oil and chopped ginger and set aside.
To make puree: Puree the peeled avocado with lime juice, salt, pepper and a small amount of wasabi paste. Start with a 1/4 teaspoon - it is very hot - and add a little more if desired, to taste. Cover with clingwrap, pressing the wrap down on the puree to make it airtight, and store in the fridge until ready to use. This can be done in advance.
Half an hour before serving, pour the soy marinade over the tuna pieces and continue to refrigerate.
To serve: Dollop a little of the avocado puree on a Japanese rice cracker and place a piece of tuna on top. Garnish with coriander leaves.
Originally Submitted
9/9/2008
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