Tuna Carpaccio

I feel a bit ashamed to call this a recipe, but I thought up the sauce and it seems to […]

I feel a bit ashamed to call this a recipe, but I thought up the sauce and it seems to be popular with everyone who has eaten it, so I guess it deserves a mention here! I didn’t have a ripe avocado to hand, but I advise you to cut one thinly and use in between the tuna slices for a much nicer presented dish than my own.

When you buy the fish, if it isn’t marked ‘sashimi’, make sure you ask the fishmonger if it can be eaten as such – simply having raw fish is not good enough for this delicate dish. For the sauce, I didn’t write any quantities as it’s all down to taste, so have fun dipping your finger in midway through and seeing what you like :-)

Ingredients

Sashimi tuna
Soy sauce
Wasabi
Japanese mayonnaise
Chives

Step 1

Chop the chives. Mix all the sauce elements together. You’re done!