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Tuna poké, noodles and avocado with yuzu wasabi vinaigrette
Serves 4 Starters and mains
Ingredients
- 175g-200g very fresh tuna fillet
- 2 ripe avocados
- 250g black rice noodles, gluten-free organic edamame soybean noodles, or other noodles of choice
- micro coriander or other small leaves, to serve
For the yuzu and wasabi vinaigrette
- 3tsp wasabi paste
- large pinch sugar
- 4tsp yuzu juice
- 4tbsp extra virgin olive oil
- 4tbsp organic sunflower oil
Method
To make the vinaigrette, mix together the wasabi paste and sugar, then add the yuzu juice, a little at a time, until creamy. Once all of the yuzu has been added, gradually whisk in the oils to make a smooth emulsion, then loosen the mixture a little with about 1 teaspoon of cold water. Trim any obvious sinews from the tuna fillet. Cut into 5mm-thick slices, then into strips the same thickness and dice neatly. Set aside in the fridge.
Halve the avocados and carefully remove the stones. Cut each half in half again, peel, then slice into thin wedges.
Cook the rice noodles according to the packet instructions and rinse in warm water to stop them sticking.
Divide the noodles among four dishes. Add a little of the vinaigrette to the tuna and place on top of the noodles. Add avocado and spoon over more vinaigrette, then scatter over the micro coriander to serve.
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