Tuna Sashimi with Avocado and Citrus Dressing


Preparation info

  • Difficulty


  • Serves


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

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.

Prep 15 minutes
Cook 15 minutes


  • 300 g (10½ oz) ruby red tuna loin
  • 3 tbsp black sesame seeds
  • 1 large ripe avocado
  • 4 radishes, sliced
  • 2 tbsp finely chopped chives

Lotus Wafers

  • 2 lotus roots, peeled
  • 2 tbsp vegetable oil

Citrus Dressing

  • 3 tsp Japanese light soy sauce
  • 2 tbsp lime juice
  • 2 tbsp orange juice
  • 1 small shallot, finely diced
  • 2 tbsp yuzu juice
  • 2 tsp caster sugar
  • 2 tsp finely grated ginger


Preheat the oven to 200°C (400°F) or 180°C (350°F) fan forced.

Using a mandoline, slice the lotus root for the wafers about 3 mm ( inch) thick. They should be thicker than you might expect as they will shrink and become crisp. If they are too thin, they will burn. Arrange in a single layer over a clean tea towel or paper towels. Cover with another towel and press to remove the water.

Place the lotus slices on a baking tray and brush with oil on both sides. Bake for 15 minutes until crisp and golden. Remove from the tray and sprinkle with sea salt.

Slice the tuna into 10 cm (4 inch) long steaks. Roll each cylinder of tuna in the sesame seeds and then thinly slice.

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.