Tuna Sashimi with Avocado Salad

When buying tuna to eat raw, it must be “sushi grade”, which means that they are frozen and stored at a low temperature once caught, in order to kill bacteria. Vitalchoice sells sushi grade tuna.

To test the freshness of the fish follow your nose — if it smells fishy, don’t buy it. It should have a neutral aroma. The color should be beautifully opaque and even — tuna ranges from blush pink to deep red, depending on the species. Touch it — it should be firm yet yielding; if it’s tough, walk away.

Serves 2

Photo Credit: Heather Christo


• 1 tbsp olive oil
• ½ tsp sesame oil
• 1 tbsp tamari (wheat free soy)
• 1 tbsp rice vinegar
• A dot of wasabi
• 175g fillet of fresh tuna, cut into thin slices

For the salad
• 1 avocado, sliced
• 8 cherry tomatoes, halved
• 2 heaped tbsp freshly torn cilantro
• 3 spring onions, sliced
• Juice of 1 lime
• Sea salt and freshly ground black pepper
• 1 tsp toasted sesame seeds, to garnish


Pour the olive oil, sesame oil, tamari sauce and rice vinegar into a dish, then whisk in the wasabi. Add the tuna and coat well.

Layer the avocado, tomatoes, coriander and spring onions, squeeze over the lime juice and season to taste. Top with the dressed tuna and a sprinkling of sesame seeds.