South-East Asian Influenced Tuna Ceviche Salad

This tuna ceviche salad is one of my favourite summer dishes. The South-East-Asian inspired dressing is so flavourful, containing sesame oil, soy sauce honey, ginger and more. The avocado and spring onion add freshness and the cucumber and fried onions nice crunchy texture. Make sure to ask your fishmonger, for sushi-grade tuna as it will be consumed raw.

Ingredients
Serves 2
Preparation time: 30 minutes

• 240 g sushi-grade tuna

• 1 spring onion

• 1/2 avocado

• 1/4 cucumber

• 40 g rocket

• 4 tbsp crispy fried onion

• handful of coriander

• 1 tbsp Sesame seeds (optionally black and white) for garnish

For the sauce

• 2 tbsp soy sauce

• 2 tbsp sesame oil

• 2 tbsp lemon juice

• 1 tbsp rice vinegar

• 1 tbsp honey

• 1 tsp ginger

• 1 tsp Sriracha

Method

1. Mix all ingredients for the sauce well: 2 tbsp soy sauce, 2 tbsp sesame oil, 2 tbsp lemon juice, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp ginger and 1 tsp sriracha.

2. Cut 240 g tuna, 1/2 avocado and 1/4 cucumber into small cubes. Finely cut 1 spring onion and a handful of coriander. Add all to a medium-sized bowl.

3. Add the sauce to the bowl and mix until well combined. Refrigerate for at least 20 minutes so the tuna has enough marination time.

4. Add 40 g rocket and 4 tbsp crispy fried onion to the bowl, toss well and serve onto plates immediately. Sprinkle with 1 tbsp white and black sesame seeds.

Enjoy!