Tuna, avocado and nagaimo cubes まぐろ、アボカドと長芋の角切り

One evening, we defrosted Chutoto bluefin tuna まぐろの中トロ from Great-Alaska-Seafood. I divided it into 4 parts thinking that I will make 4 different dishes. I served one part of it as straight sashimi, and second part as imitation negitoro 擬制ネギトロ. I made the third part as “zuke” marinated slices of tuna 漬けマグロ.  I planned to make the 4th part to our usual Yamakake 山かけ but we had freshly cooked rice, so instead, we went for a small tuna donburi using the marinated tuna sashimi or “Zuke”  漬け鮪丼. This was quite filling and we decided to keep the tuna prepared for Yamakake for the next day. This was cubes of tuna marinated in x4 concentrated Japanese noodle sauce (short-cut version of “Zuke”).  Next day, instead of making Yamakake, I came up with this hybrid of Yamakake and tuna avocado cubes マグロとアボカドの角切. This turned out to be quite good with similar soft consistency of tuna and ripe avocado and crunchy refreshing cubes of nagaimo 長芋.

Ingredients:
Tuna Sashimi, 1/4 block, cut into small cubes and marinated in x4 concentrated Japanese noodle sauce (few hours but in this case 24 hours).
Half ripe avocado, cut into similar sized small cubes and dressed with lemon juice to prevent discoloration.
I inch nagaimo, peeled and cut into small cubes
One clove of garlic finely chopped
two scallion, finely chopped

Dressing:
1/2 tsp dark sesame oil
1 tbs soy sauce with dissolved wasabi
I topped with dried nori strips.

This was a quite good appetizer with cold sake.