serves
4
prep
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 Lebanese cucumber
- ½ avocado
- 2 bird’s eye chillies
- 2 tbsp coriander leaves
- 150 g sashimi grade tuna
- 1 tbsp mixed black and white sesame seeds, toasted
- Fried wonton skins, to serve (see Note)
Soy dressing
- 1½ tbsp Japanese soy sauce
- 1 tbsp mirin
- 2 tbsp lime juice
- 1 tsp sesame oil
Instructions
- To make the dressing for the crudo, combine the ingredients in a medium bowl and mix well to combine.
- De-seed the cucumber, then finely chop. Cut the avocado into 1 cm chunks. Finely chop the chillies (de-seed for less heat, if you prefer). Finely chop the coriander leaves. Cut the tuna sashimi into 1 cm cubes. In a medium bowl, combine the cucumber, avocado, chillies, coriander, tuna and mixed sesame seeds and lightly toss to combine.
- Add half the dressing to the tuna crudo and taste for seasoning – add extra dressing, if you like! Serve the tuna crudo with the fried wonton skins.
Notes
- To make the fried wonton skins, cut the skins (or substitute spring roll wrappers) into triangles and deep-fry them in small batches in neutral oil to use as an edible spoon for the crudo. You can also use lettuce cups, endive or prawn crackers.
- A nice alternative to this crudo dressing is 2 tbsp Kewpie roasted sesame dressing.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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