About this recipe:We discovered the joys of raw tuna on holiday in America and I have been dying to recreate it at home. I kept finding loads of really long, complicated recipes which called for ingredients that I couldn't find here, so this is a pared-down version which only uses stuff I can find in my local Sainsbury's or Waitrose, and metric measurements. We love it!
2 teaspoons ginger paste or finely grated root ginger
1 teaspoon 'Lazy Garlic' from a jar, or 3 crushed cloves
lime juice to taste
fresh or dried coriander, to garnish
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Method Prep:20min › Ready in:20min
Trim any white bits from the tuna steaks, then dice into 2cm cubes using a sharp knife. It should cut easily, even against the grain of the flesh. Avoid using fatty cuts, they're fine for cooked tuna but horrible when raw. Place into a large bowl and combine the tuna with the spring onion and avocado.
Add the soy sauce, sesame oil, ginger and garlic to a measuring jug. Add a squeeze of lime juice, to taste. Mix well, the pour over the tuna mixture. Stir gently with a wooden spoon.
Garnish the tuna with coriander, then serve immediately with flatbreads or in lettuce leaf 'bowls'.
You can add a teaspoon of red chilli flakes, but I omit this as my other half does not like spicy food, but feel free to try it!
If you would prefer to make it with less oil, try cutting it down by half and adding a tablespoon of toasted sesame seeds instead. I couldn't be faffed with toasting them but wanted the same intensity of flavour.
If avocado is not available, finely diced cucumber is a nice substitute.