- 1 pound absolutely fresh Tuna (sushi or organic quality)
- 1 ripe Avocado
- 1 Lemon
- 5 ounces Yogurt (low-fat)
- 2 tablespoons Soy sauce
- Tabasco sauce
- 2 teaspoons Sesame seeds
- 1 tablespoon Sesame oil
- 1 tablespoon Thai fish sauce
- 2 beds Shiso sprout (or garden cress)
Place the tuna filet in the freezer for 20 minutes. Meanwhile, cut the avocado in half, remove the pit and scoop the flesh from the shell. Squeeze the lemon.
Combine the avocado with yogurt and soy sauce. Season with lemon juice and salt and pepper to taste. Puree with an immersion blender and season to taste with a few dashes of Tabasco.
Crush the sesame seeds in a mortar.
Mix sesame seeds with the sesame oil in a bowl.
Cut the tuna into very thin slices and place on plates. Add 2 tablespoons lemon juice, fish sauce, and salt and pepper to taste to the sesame oil. Spread sesame oil sauce over the fish. Then top with spoonfuls of the yogurt cream. Cut the shiso sprouts from the roots and sprinkle over the tuna.