Ingredients

The following ingredients have 4 Servings
  • 2 tbsp. kewpie mayonnaise (Japanese mayo), or substitute high quality regular mayonnaise
  • 1/2 tsp. ponzu sauce
  • 1/4 tsp. wasabi paste
  • 1 large avocado, finely diced
  • 2/3 cup English cucumber, finely diced
  • 1/2 cup Roma tomato, seeded and finely diced
  • 1/4 cup green onions, thinly sliced
  • 1 to 1 1/2 tbsp. pickled ginger, finely chopped
  • 5 ounces ahi-tuna, thinly sliced
  • fresh chives, for garnish
  • rice or water crackers, for serving

Instruction

  • In a small bowl, add mayo, ponzu sauce and wasabi paste; stir to blend.
  • In a medium mixing bowl, add diced avocado, diced cucumber, tomatoes, green onions and pickled ginger; stir until well combined.
  • Pour the wasabi aioli into the avocado mixture and gently stir until well mixed. Chill for 1 hour.
  • When ready to serve, take the tuna fillet and pat it dry with paper towels before slicing thinly.
  • Place it on a plate along with the avocado mixture and rice crackers. Garnish with two chives on top of the avocado mixture and serve immediately.