I prefer my tuna raw, enjoying it with minimal fuss and preparation. To taste this is like sushi with out the rice. The calamansi is a sour slightly sweet citrus fruit from Asia – read more here The dressing is made with tomato as well as the calamansi offering a kick of umami and sourness.
200 grams of the freshest yellow fin tuna cut into 2cm squares
1 avocado, cut into the same size as the tuna
Nori seaweed, cut into julienne
Kewpie (Japanese) Mayo
For the dressing (this will yield approx 250 ml)
2 ripe tomatoes
30 ml olive oil
To make the dressing…wash and chop the tomatoes, peel and cut the calamansi in half, remove the seeds. Blend in a food processor and then pour into a fine strainer lined with muslin or clean kitchen cloth. Leave this over a bowl to slowly drip through leaving an acidic juice. After an hour lightly squeeze to capture all the juice. Whisk in olive oil to form a dressing, add more calamansi juice if required for sourness.
To serve…arrange tuna on a serving plate. Spoon over some tomato/calamansi dressing