Tuna sashimi with avocado, mango, apple concassee

Ingredients for 4 servings:

• 500 g steak(s), (tuna steak), sushi quality
• 2 avocados
• 2 mangoes
• 2 green apples, e.g. Granni Smith
• 1 lemon(s), the juice for drizzling the avocados and apples
• 4 tbsp sesame oil
• 4 tbsp soy sauce, Japanese, of good quality
• 2 tbsp Mirin, or medium Sherry
• 1 lime(s), untreated, zest and juice
• 2 tbsp grapefruit juice, freshly squeezed
• 1 tsp wasabi paste
• 1 pinch(s) of sugar
• 2 pinch(s) chili powder
• 3 pinches of salt
• n. B. Coriander leaves

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Total time approx. 55 minutes

Peel the avocado, mango, and apples, remove the pit and core, and cut into large cubes (concassée) measuring approximately 1 cm. Drizzle the avocado and apples with a little lemon juice and refrigerate with the mango cubes. Finely puree 1/3 of the avocado cubes with the sesame oil, soy sauce, mirin, and wasabi. Mix in the lime zest, lime juice, and grapefruit juice. Season to taste with sugar, chili powder, and salt. Using a very sharp knife, cut the tuna into 2 mm thin, equal, and not too large slices and marinate in the sauce mixture for 30 minutes in a cool place. Arrange the tuna on a serving platter or portion plates, slightly overlapping each other, and spread a thin layer of the remaining sauce mixture over the top. Loosely scatter the avocado, mango, and apple concassée over the top and garnish with a few coriander leaves. Notes: The quantities given are for one starter. For starters and main courses, reduce or increase the quantities by one-third. For a main course, you can also serve “vegetable tempura” or a “Japanese stir-fry” if desired. Recipes can be found in the database.