Sesame and Furikake Tuna
Photography Manja Wachsmuth.
Use only the freshest fish for this recipe and if tuna isn’t available use salmon or white fish. I like to serve it over cooked brown rice as a small meal or entrée, otherwise offer crisp crackers for scooping it up.
Serves: 6
INGREDIENTS
400 grams tuna, diced
1 avocado, diced
2 spring onions, thinly sliced
furikake seasoning
cooked brown rice for serving (optional)
Dressing
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons rice vinegar
1 tablespoon peanut oil
1 tablespoon sesame oil
1 tablespoon dry English mustard
METHOD
Dressing: Whisk all the ingredients in a large bowl.
Add the diced tuna, cover and chill for a couple of hours.
To serve: Divide the cooked rice between bowls, if using.
Drain the tuna through a sieve set over another bowl. Return the tuna to its original bowl and carefully stir through the avocado and spring onions.
Drizzle a spoonful of the dressing over the rice then top with the tuna mixture.
Drizzle with the dressing then top with the furikake seasoning, serving extra on the side.
Pantry note: Furikake is the salt and pepper of Japan. It’s a crunchy, salty, nutty, earthy, briny topping that is a great all-purpose seasoning for rice, seafood and snacks. It’s available at Asian food stores and some supermarkets.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.