If there were ever two ingredients that were meant for each other, it would be tuna and avocado. Their sweet, mild taste and vibrant colours are perfect for sashimi, drizzled here with a sharp orange and yuzu dressing. The homemade crisp lotus wafers break up the soft texture, but feel free to substitute bought ones or rice crackers, both of which can be found at Asian stores.
Using a mandoline, slice the lotus root for the wafers about
Place the lotus slices on a baking tray and brush with oil on both sides.
Slice the tuna into
Halve the avocado and remove the pit. Cut thin slices of the flesh, cutting right down to the skin. Use a large soup spoon to remove the slices. Alternatively you can use an egg slicer, but you will need to remove the skin first.
To make the citrus dressing, combine all the ingredients in a small bowl. Some soy sauce is saltier than others, so taste to see if you need to add more citrus juice or sugar.
On a long platter or individual plates, arrange the tuna slices and the avocado. Top with the radishes and pour the dressing over. Sprinkle with the chives and serve with the lotus wafers.
© 2018 All rights reserved. Published by Murdoch Books.