Tuna, avocado and daikon salad with wasabi dressing

Serves 4

1/4 tsp wasabi paste

1/2 tsp sesame oil

1 tbs black vinegar

1 tbs light soy sauce

1 tbs 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

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


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.


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.