Tuna sashimi with avocado and yuzu dressing
Avocados are botanically classed as a berry. Here they are matched with raw tuna and a citrusy yuzu dressing - you can find yuzu juice in good supermarkets. Buy a sustainable variety of tuna; it can be prepared a couple of hours in advance and the avocado 1-2 hours ahead.
To drink: A dry, medium-full white with crisp acidity to stand up to the dressing, such as a Sauvignon Gris, good-quality New World Sauvignon Blanc, Chablis, or Chardonnay with little or no oak, such as Wirra Wirra Scrubby Rise Unoaked Chardonnay 2013, £9.99, Tesco. Wine details correct at original magazine publication date.
From the December 2014 issue of House & Garden. Recipe by Caroline Barty; photograph by Helen Cathcart; food preparation by Bridget Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon. [/i]
