Tuna, avocado and tofu with wasabi cream

Jill Dupleix
A simple Japanese-inspired salad dressed with wasabi cream.
A simple Japanese-inspired salad dressed with wasabi cream. Photo: Marina Oliphant

Light and fresh, yet rich and filling, this quick tossed salad with tangy dressing would make a zappy starter served in a cocktail glass. It's also good for lunch in a shallow bowl.


1 firm ripe avocado

200g silken tofu

300g fresh tuna steak

handful of small rocket leaves

2 spring onions, finely chopped

1 tsp sesame oil

1 tbsp extra virgin olive oil

sea salt and pepper

1 tsp prepared wasabi

1 tbsp rice vinegar or lemon juice

2 tbsp mayonnaise

1 tbsp honey

1 tsp white sesame seeds

1 tsp black sesame seeds (optional)


Cut the avocado in half, scoop the flesh with a spoon and cut into 1.5-centimetre cubes.

Drain the tofu and cut into 1.5-centimetre cubes.

Cut the tuna into one-centimetre slices, then into one-centimetre cubes. Combine in a large bowl with the rocket leaves, green onions, sesame oil, olive oil, salt and pepper. Toss very lightly. This is best done with chopsticks.

Whisk the wasabi, rice vinegar, mayonnaise, honey, salt and pepper in a bowl and transfer to a squeeze bottle.

Divide among four shallow bowls, slather with wasabi cream, scatter with sesame seeds and serve with chopsticks.