Tuna and Avocado Salad over Sweet Vinegar Vegetables
This salad features the sweet and tangy flavors of “amazu” (sweet vinegar dressing / 甘酢) as an accent. When enjoyed together with soy sauce-flavored tuna and creamy avocado, it delivers a perfectly balanced and delightful taste.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
1
Remove the skin and pit from the avocado and cut into 7 mm (0.3 in.) cubes. Cut the tuna into 1 cm (0.4 in.) cubes. Place both in a bowl, add (A), and mix well.
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2
Serve the “Daikon and Carrot Salad with Sweet Vinegar Dressing (amazuae)” on a plate. Top with the tuna and avocado mixture, and garnish with chervil.
Cooking Basics
Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.
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