Since saving money is a priority around here, it’s hard to justify one of my favorite indulgences, Japanese food. At restaurants, it’s just crazy expensive to order high quality raw fish, whether it’s in sushi or sashimi form. So a while back, I started satisfying my cravings by buying my own fish at the Asian market, and serving it for dinner. Sometimes I make a Tuna Avocado Salad, and I love this version because it’s incredibly easy, and very adaptable.
Tuna Avocado Salad
6 oz. sashimi-grade tuna
1 ripe avocado
2 tablespoons ponzu sauce (available in the Asian section of most markets, at least here in SoCal)
1. Using a very sharp knife, dice the tuna into 1/2-inch cubes. (It’s important that your knife is sharp so that you don’t shred the fish.) Add to a medium size bowl.
2. Dice the avocado into 1/2 cubes, using your favorite method. (Sometimes I like to dice it in the skin and scoop it out, sometimes I peel the skin off and then dice it. Do whatever works for you.) Add to the bowl with the tuna.
3. Pour in the ponzu sauce and stir to combine, taking care not to mash the avocado. You may want to add more ponzu to taste.
4. At this point, you can add any number of ingredients to enhance the flavor to your liking – some things to consider are grated fresh ginger, Sambal, chili flakes, hot sauce, or green onions. Once you’ve added all of the ingredients, cover the bowl with plastic wrap and store in the fridge until ready to serve. You can serve it over a bed of greens, maybe with some shredded carrots and boiled bean sprouts, for a complete one-dish meal.