Tuna crudo

A good rule of thumb for those new to serving raw fish is to serve sashimi on the day of purchase for optimal freshness. Select high quality 'sashimi grade' fish at local fishmongers and consider bringing a cooler bag and ice bricks to the shops to keep your fillets cool for the journey home.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 1 Lebanese cucumber
• ½ avocado
• 2 bird’s eye chillies
• 2 tbsp coriander leaves
• 150 g sashimi grade tuna
• 1 tbsp mixed black and white sesame seeds, toasted
• Fried wonton skins, to serve (see Note)

Soy dressing

• 1½ tbsp Japanese soy sauce
• 1 tbsp mirin
• 2 tbsp lime juice
• 1 tsp sesame oil

Instructions

1. To make the dressing for the crudo, combine the ingredients in a medium bowl and mix well to combine.
   
2. De-seed the cucumber, then finely chop. Cut the avocado into 1 cm chunks. Finely chop the chillies (de-seed for less heat, if you prefer). Finely chop the coriander leaves. Cut the tuna sashimi into 1 cm cubes. In a medium bowl, combine the cucumber, avocado, chillies, coriander, tuna and mixed sesame seeds and lightly toss to combine.
   
3. Add half the dressing to the tuna crudo and taste for seasoning – add extra dressing, if you like! Serve the tuna crudo with the fried wonton skins.
   

Notes

• To make the fried wonton skins, cut the skins (or substitute spring roll wrappers) into triangles and deep-fry them in small batches in neutral oil to use as an edible spoon for the crudo. You can also use lettuce cups, endive or prawn crackers.
  
• A nice alternative to this crudo dressing is 2 tbsp Kewpie roasted sesame dressing.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.