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Appetizers & Dips - Cold Appetizers
Tuna and Avocado Nuta (Tuna and Avocado in Miso Dressing)
1 tablespoon white or light red miso paste
2 tablespoons mayonnaise (preferably Japanese Kewpie-style)
2 teaspoons sugar
1 tablespoon dashi (see recipe, bottom)
1 pound sashimi-grade tuna, cut into 1/2-inch to 3/4-inch cubes
1 ripe avocado, cut into 1/2-inch to 3/4-inch cubes
2 scallions, sliced thin
1/4 cup picked cilantro leaves
Combine miso, mayo, sugar, and dashi in small bowl until homogenous. Toss gently with tuna, avocado, scallions, and cilantro. Serve immediately.
- serves 4-6 as an appetizer, or a dozen at a party -
J. Kenji Lopez-Alt
http://www.seriouseats.com/
Note: Use only sashimi-quality tuna for this dish from a responsibly fished source. Salmon may be substituted in place of the tuna. Traditionally, Nuta is made with miso, sugar, and vinegar. Japanese mayonnaise gives is a creamy, sweet and acidic tang. Regular American mayo can be used in its place. Water or stock can be used in place of dashi, though the dressing will be slightly less flavorful.
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