Albacore, Yuzu and Cucumber Salad - Chef Recipe by Ben Devlin

Ingredients

300g albacore tuna (or yellow fin, or another sashimi-grade fish)
2 yuzu (substitute with white grapefruit juice)
2 Lebanese cucumbers
2 radishes
1 avocado
1 sprig shiso (substitute with basil)
30mL light soy
50mL rice vinegar
30mL macadamia oil
15g horseradish
100g sushi rice
4 nori sheets

Method

After washing rice with fresh water, boil for 2 minutes in a small pot, then drop heat to medium and cook for a further 4 minutes.

Dice tuna into 1 cm pieces, toss with 15mL rice vinegar and 15mL macadamia oil, yuzu and a pinch of salt.

Dice Lebanese cucumber, radish and avocado into 1 cm pieces.

Spread rice onto a serving plate, scatter diced tuna, cucumber, radish and avocado on top.

Spoon dressing over salad and serve with nori sheets cut into quarters.

Dressing:

Zest yuzu and set aside.

Combine yuzu juice with 30mL light soy, 15mL rice vinegar and 15mL macadamia oil.

Recipe provided by Pipit