Celebrate one of the most popular items in the produce aisle with food writer and editor Lucy Jessop’s new cookbook, The Goodness of Avocado. The title says it all, but peek inside and find delicious ways to spin this green gold, like a tuna sushi salad that will become a healthy weeknight favorite.
Everything that’s great about sushi in a salad. It’s good for you, filling, fresh, and bursting with wonderful Japanese flavor. This punchy dressing has become something I make on a weekly basis! To make this gluten-free, use tamari instead of soy sauce. Vegetarians can serve this with pan-fried mushrooms or tofu instead of tuna.
Avocado Wasabi Dressing
- 1/2 small ripe avocado
- 1/2 teaspoon wasabi paste
- 3 tablespoons lime juice
- 1 teaspoon toasted sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons yuzu (optional)
- sea salt and freshly ground black pepper
- 3/4 cup frozen edamame beans
- 1 1/4 cups cooked brown rice (or a mix of brown and wild rice)
- 3/4 cup sugar snap peas, sliced
- 1 tablespoon pickled ginger, drained and shredded
- 1/2 small ripe avocado, sliced
- 3/4 cup radishes, finely sliced
- 4 scallions, finely sliced
- 1 tablespoon each black and white sesame seeds
- 9 ounces tuna steak
- 1/2 sheet sushi nori, snipped into pieces (optional)
For the salad and dressing
First make the dressing: Coarsely chop the avocado flesh and add to a small food processor with the remaining dressing ingredients. Pulse until smooth. Season to taste. Add 1 tablespoon of chilled water if the dressing needs loosening.
For the salad, cook the edamame beans in boiling, salted water for 2 minutes, then drain and refresh under cold water. Add the beans to a large bowl along with the rice, sliced sugar snaps, pickled ginger, sliced avocado, radishes, and scallions. Add the dressing and gently toss together.
Spread the sesame seeds out on a plate. Preheat a frying pan until hot. Press the tuna into the seeds, turning to evenly coat both sides. Sear the tuna for 30 seconds to 1 minute on each side (depending on how thick it is — you want it to be rare). Transfer to a cutting board and thinly slice.
Divide the salad between two plates. Top with the sliced tuna. Sprinkle with any remaining seeds and nori pieces, if using.