I love the way aromatic, citrusy yuzu complements the mild, fatty flavor of raw tuna. I’ve made renditions of this dish many times. It’s my go-to dish when I have (fish-loving) friends over for dinner. It’s incredibly easy to pull together and invariably well received. Sometimes I pair yuzu dressing with seared tuna, but when you happen to have access to local, sushi-grade tuna, it’s best eaten raw, poke style. Instead of a traditional sesame soy dressing, I tossed the tuna in a yuzu vinaigrette and finished with a drizzle of sesame oil and sesame seeds.
- To make the vinaigrette, whisk together the first 5 ingredients.
- With a sharp knife, slice the tuna into 1/2-inch cubes.
- Place the wakame in a bowl. Cover with cold water and let sit for 5 minutes. When rehydrated, drain the water and squeeze out any excess liquid. Roughly chop the wakame.
- Combine the tuna, wakame, scallions, sesame seeds, chile, and avocado in a bowl. Toss with dressing to coat (you probably won't need all of it). Serve over brown rice. Finish with sesame oil.