Watch out Nobu. This dish is a knockout.
Healthy, quick, easy, delicious and involves no cooking whatsoever!
Tuna is an important source of omega 3’s and Omega-3s have a number of health benefits, including playing an important role in reducing inflammation throughout the body; in the blood vessels, the joints, and elsewhere. Plus it is thought that a diet high in tuna may improve your mood and save you stress. Avocados are one of my favourite foods and they are really good for you (in moderation). Avocadoes will leave you feeling fuller for longer and satisfied after your meal which means you shouldn’t be tempted to reach for the cookie jar later in the day, which in turn could help you lose weight!
So this is a stress-busting dish which could also help you to lose weight, what more could you want?
I served mine with crispy wantons, but any kind of flat bread would also be delicious, or it’s amazing on it’s own as well. But I think you will be surprised at how great the wanton wrappers work when cooked in this way.
- 1 large tuna steak approx. 150g (this needs to be sashimi quality as you’ll be eating it raw, so go to a fishmonger you trust)
- 3 tablespoons soy sauce
- 1 teaspoon of wasabi paste (or powder)
- 1 tsp ginger paste (or 1 inch of fresh grated ginger)
- 2 tablespoons of olive oil
- 1 lime, zest and juice
- small handful of coriander, chopped
- 1 ½ avocado
- 1 teaspoon sweet chilli sauce
- 1 tablespoon soy sauce
- bunch of coriander, chopped
- 1 lime juice
- 6 wanton wrappers (you can buy these from any Asian Supermarket)
- olive oil
- onion seeds, (nigella seeds)
- First, pop the soy sauce, wasabi, ginger, olive oil, coriander, lime zest and juice into a bowl. Don’t forget to get the most out of your lime by giving him a little massage, he will love it and in return you will get more juice.
- Yes, I admit it, sometimes I use this easy Ginger paste, I’m not ashamed. I’m busy and this is great from time to time.
- Now, cut your tuna steak into dice sized pieces and pop the cubes into the marinade.
- Give it a good stir, cover and pop into the fridge for at least half an hour. These flavours will all be great friends but they need a bit of time to mingle and to get aquainted.
- Meanwhile, prepare your avocado. Peel your avocados and cut them into cubes.
- Now, mix the avocado with the sweet chilli, the soy sauce, the coriander and the lime juice. Season with some salt and taste. Adjust accordingly. Cover with clingfilm and pop in the fridge. The lime juice should stop the avocado from going brown.
- Now if you are serving this with the wontons, preheat the oven to 200C,(180c fan) and cut your wonton squares into triangles.
- Now brush with a drizzle of olive oil and sprinkle with salt and pepper and some onion seeds.
- Cook for 8 mins until crispy and golden
- These will keep in an air tight container for up to about 5 days, so can be made in advance to make your life even easier. Yay.
- To assemble, I used my cheffy looking rings which make me feel like a professional chef. Oh wait. I am a professional. But I understand not everyone will have these rings, although I think you should consider getting some as they are really useful for beautiful presentation. Here are the ones I have:
- But I was thinking that there is no reason you couldn’t take the top and bottom of a sweetcorn can and use that to stack up your tuna and avocado towers. Or just arrange in neat piles on the plate, it will still look great.
- Pop your tuna in the bottom of the ring and press down and then spoon the avocado on top and push this down too. Decorate with coriander leaves and arrange a couple of wontons on the plate as you carefully lift off the ring.
You’ll have Nobu quaking in its boots.