Remove the pit from the avocado and cut the avocado into 2 cm cubes. (Cut the avocado in half lengthwise and add a slit around the avocado pit, then strike the pit with the corner of a knife to remove the pit.)
Cut the tuna sashimi into 2 cm cubes.
Mix the wasabi and soy sauce in a small bowl beforehand. Marinate the tuna in the bowl.
Combine the tuna and avocado in a serving bowl. Sprinkle the lemon juice and black pepper over the top and the salad is done.
Story Behind this Recipe
I had a dish like this at an izakaya (Japanese gastropub), and I couldn't forget the taste. I tried to recreate it with some modifications.
This recipe tastes delicious with salmon instead of tuna too. No hints in particular. This recipe is very easy and foolproof but make sure to choose well-ripened brown avocados to avoid hard ones.