Fired tuna, avocado, crispy onion

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Preparation info

  • Serves 8

    starter portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

The salty seaweed and the sour Thai water beef dressing pair well with the tuna. The bite or spice is perfect with the avocado. The simplicity of the dish is what makes it so BEA - UTIFUL.


Sliced tuna

  • 640 g piece of tuna
  • salt and pepper
  • lime – the zest

Avocado purée

  • 6 avocados
  • 15 ml lime juice
  • 7 g wasabi paste
  • salt



Blast-freeze the tuna until the outside is firm. Shave lengthways on a gravity slicer on setting 2. Alternatively, slice 80 g portions as thinly as possible using a long-bladed sharp knife. Grill for 5 seconds per side. Season with salt and pepper and sprinkle with lime zest.

Blend the ingredients for the avocado purée together and adjust the seasoning to taste. Reserve the purée in a piping bag in the fridge until needed.

Marinate the seaweed in the Thai water beef dressing.

To assemble, spread or pipe 20 g avocado purée onto each plate. Place 80 g tuna as desired and dress with 15 ml of the Thai water beef dressing that was used to marinate the seaweed. Finish with about 8 deep-fried crispy onion pieces and 4 pieces marinated seaweed.