Tartare mould (not necessary, but very helpful for plating)
Ingredients
1/2limejuiced
2tspsesame oil
1tbsplow-sodium soya sauce
1tbspmayonnaise(best to use Japanese mayo, if you have)
1/4tspgarlic powder
1/4tspginger powder
1/2tspwasabi powder or sriracha sauce(optional for a little kick)
2scallionsvery finely chopped
1tbspsesame seeds
1lbraw, sushi grade tunacut into small cubes
1avocadocut into small cubes
Cucumber Side Salad
4Lebanese cucumbers (or mini cucumbers)sliced extremely thin (best to use a mandolin if your knife isn't sharp enough)
2tbsprice wine vinegar
1tspsesame oil
salt & pepper to taste
1tspKanel Hawaiian Ono Poke spice(or just sesame seeds)
Instructions
In a medium bowl, whisk together all of the ingredients for the tartare, except for the tuna and the avocado.
Once mixed, add in the cubed tuna and toss to coat in the sauce evenly.
Add in the cubed avocado and gently mix, ensuring you're not mashing the avocado.
Set aside, in the fridge, until ready to assemble.
To assemble, use the tartare mould to stack each element. If you're using sushi rice, place it as the base in the mould, packing it in. Add a generous portion of the tuna mixture on top, patting down to make sure that everything is packed in. Remove the mould.
For the Cucumber Side Salad
Toss all the ingredients together in a medium-sized bowl. Set aside until ready to assemble.
Place the salad around the each tartare stack and serve.
Notes
The cucumber salad can be made ahead and kept in the fridge while soaking up the dressing.
I prefer to use fresh sushi-grade tuna, which I get from my favourite local fish monger. You can also use frozen sushi-grade tuna, which is available in most grocery stores in the frozen area of the fish section. These frozen packs are very convenient to have on hand in your freezer, for nights when you're not sure what to cook, but want to keep it light and healthy.
I serve this with sticky sushi rice. Most fish stores sell this rice. To cook it, I follow the instructions on the packaging, adding in a teaspoon of sugar and a tablespoon of rice wine vinegar once it is cooked and still hot. You can also serve this with crackers or on its own; it makes for a great appetizer when hosting, as well.