Easy Recipe: Avocado and Tuna with wasabi dressing

Cooking Avocado and Tuna with wasabi dressing Needs 7 Ingredients And 4 Steps

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Cooking Direction Of Avocado and Tuna with wasabi dressing Directions Cut avocado in half and remove seed and skin. Get your sushi fix at home! This quick and easy tuna sushi bowl is packed with radishes, carrots, cucumber, seaweed and avocado then drizzled in a spicy.

Avocado and Tuna with wasabi dressing We have another salad using Japanese mayonnaise dressing, Potato Salad. If you like this Avocado Salad, come and take a look our Potao Salad video , too. First make the dressing: Coarsely chop the avocado flesh and add to a small food processor with the remaining dressing ingredients. We can cook Avocado and Tuna with wasabi dressing by using 7 ingredients and 4 steps. Here is how you achieve Avocado and Tuna with wasabi dressing.

Ingredients of Avocado and Tuna with wasabi dressing

  1. You need to prepare 150 g of raw diced tuna.
  2. You need to prepare 1 of avocado.
  3. You need to prepare of for dressing.
  4. You need to prepare 3 of tablesoon soy sauce.
  5. You need to prepare 1 tablespoon of vinegar.
  6. Prepare 1 tablespoon of oliveoil.
  7. You need to prepare of little amount of  wasabi.

This tuna sushi bowl is packed with radishes, carrots, cucumber, seaweed and avocado with an avocado wasabi dressing. All that got me thinking about making my own dressing featuring some deliciously in season California Avocados with both the ginger and wasabi. Wasabi, the paste that adds a hot peppery bite to sushi, peps up this creamy combo of avocado and prawns. To serve, halve and stone the avocados.

Avocado and Tuna with wasabi dressing step by step

  1. Chop avocado roughly..
  2. Combine all seasonings for wasabi dressing..
  3. Mix raw diced tuna and avocado in a small bowl..
  4. Pour wasabi dressing. That's all..

Dice the flesh while it's still in the skin then scoop into a bowl. Add the prawns and toss in the dressing. Add the tuna and combine gently. Whisk the wasabi, rice vinegar, mayonnaise, honey, salt and pepper in a bowl and transfer to a squeeze bottle. Divide among four shallow bowls, slather with wasabi cream.

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