This is the dish shown on the front jacket cover of Mark’s book. I meant to make this for some time but somehow I could not synchronize having tuna sashimi and ripe avocado at the same time. The taste and texture of avocado are quite a good match for tuna sashimi. The most significant and successful sushi invention in the U.S. must be California roll. California rolls use crab meat and avocado, which is also a good combination. We often have slices of avocado like sashimi along with other sashimi items served with soy sauce and wasabi. That is also good.
As long as you have the ingredients, making this dish is simple and quick. I followed the recipe in Mark’s book in the back jacket flap verbatim. I cut avocado into 1/2 inch cubes and dressed with lemon juice to prevent discoloration. I then cut sashimi tuna into 1/2 inch cubes. The dressing is made of minced garlic (I used one fat clove), 2 tbs of soy sauce and 1 tsp each of sake and dark roasted sesame oil. I tossed the tuna and avocado cubes and served them with chopped chives. This is excellent! Quite different from the usual tuna sashimi. The dressing is rather assertive but surprisingly good. The above is a serving for one person and the amount is perfect. You do not want to eat too much of this dish. This dish definitely made it to the “teiban” 定番 list of our home Izakaya dishes.