Ingredients

Serves 2-4 (depending on size)

• ½ pound of fresh sushi-grade tuna, diced in small cubes
• 1 ripe avocado, diced in small cubes
• ½ ripe mango, diced in small cubes
• Finely sliced spring onions
• Black sesame seeds
• 1 lime

Dressing

• 1 ½ tsp wasabi powder / fresh wasabi (add a little chilli if you don’t have this)
•  ½ tbs hot water
• 1 ½ tbsp honey
•  2 tbsp light soy sauce
•  1 tbsp rice wine vinegar
• 1 tbsp White Wine Vinegar
• 1 tsp mustard powder
• A pinch of freshly cracked pepper

Method

1. Whisk together the wasabi and water, then add the remaining dressing ingredients and set aside – taste to check balance.
2. Toss the avocado with ½ squeeze of lime and season with salt and pepper
3. Coat your chopped tuna in the dressing, enough to coat it but not over power it.
4. Place a deep serving ring in the centre of a dish and layer the avocado, mango, then tuna on top. 
5. Press down well then remove the serving ring.
6. Top with sesame seeds and spring onion – you could top it instead with crunchy fried onion. If you wish, drizzle a little extra dressing on the plate before service.