READY IN: 15mins


  • 2tablespoons kewpie mayonnaise (Japanese mayo)
  • 12 teaspoonponzu sauce
  • 14 teaspoonwasabi paste
  • 1largeavocado, finely diced
  • 23 cupEnglish cucumber, finely diced
  • 12 cuproma tomato, washed, seeded and finely diced
  • 14 cupgreen onion, thinly sliced
  • 1 12 tablespoonspickled ginger, finely chopped
  • 2largechives, for garnish
  • 20crackers, for serving

  • In a small bowl, add mayo, ponzu sauce and wasabi paste; stir to blend. In a medium mixing bowl, add avocado, cucumber, tomatoes, green onions and pickled ginger; stir until well combined.
  • Pour in the wasabi aioli in the avocado mixture and gently stir until well mixed. Chill for 1 hour.
  • When ready to serve, take tuna fillet and pat it down with paper towel to remove any excess water and slice thinly. Place in a plate along with avocado mixture and rice crackers. Place two chives on top of the avocado mixture and serve immediately.
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