1 large cucumber in small rings, take oud the seeds
2 spring onions, chopped in small pieces
1 red onion, cut in rings
1 avocado, cut in cubes
a chunk of fresh ginger, grated
2 tea spoons sesame seeds
300 gram of MSC tuna, cut in cubes
a bit of lime zest
a few sprigs of fresh coriander
Recipe - how do you make it
CHOPPED TUNA SALAD
I am in the Maldives! And it is here on the indian ocean where the fishermen catch fantastic MSC certified sustainable skipjack tuna by pole & line. With this tuna I am making a roughly chopped fresh tuna salad! The recipe also works well with tinned tuna.
Recipe - steps
1 To make the ponzu sauce mix 2/3 cup fresh lemon juice, 1/3 cup fresh lime juice, 1/4 cup rice vinegar, 1 cup good-quality soy sauce, 1/4 cup mirin, 1/2 cup dried bonito flakes and a pinch of cayenne. Let it rest for at least 2 hours and after strain before using it.
2 Cut the cucumber in half, take out the seeds with a spoon and cut into small rings. Add it to two bowls.
3 Take of the ends of the spring onions and cut it diagonal in rings and add to the bowls.
4 Cut the red onion in half, peel it and cut it in rings. Keep a few pieces aside for the decoration later on.
5 Cut the avocado in small cubes and add to your bowl.
6 Peel the piece of ginger and grate it in the salad.
7 Cut the sustainable tuna into cubes and add to the salad.
8 Season the salad with one teaspoon of sesame seeds and one tablespoon of ponzu per person.
9 Add a bit of lime zest and a few sprigs of coriander on top and voila, your chopped tuna salad with avocado is done! Enjoy.