Ingredients
- For the tartar:
- 1 slice of sushi-quality tuna (approx. 300 g)
- 1 avocado
- 1 mango
- 2 spring onions.
- For the dressing:
- approx. 1 tsp. wasabi paste or wasabi powder, depending on the desired spiciness
- 1 tbsp. soy sauce
- 1 tsp. fish sauce
- juice of 1 lime
Instructions
1. For the tartar, remove the tendons from the raw tuna and dice to the thickness of a finger. Peel the mango and cut into pieces of the same size. Wash the spring onions, drain and cut into fine rings. Pit the avocado, remove it from the skin and cut it into suitable pieces just before serving. Mix everything together well.
2. For the dressing, measure out the wasabi paste according to your own preference; mix the wasabi paste with the corresponding amount of water before use. Pour the wasabi into a glass with the soy sauce, fish sauce and the juice of one lime and shake the dressing well.
3. You can either mix the dressing with the tartar at least 15 minutes before eating; the fish "cooks" with the help of the lime acid (ceviche). Or you can marinate the salad à  la minute and enjoy the tuna raw.
