Cut the tuna, nagaimo and avocado into small cubes. Sprinkle lemon juice over the avocado to prevent discolouring.
Marinate the tuna in the 1/2 of the yukhoe sauce for at least 30 minutes. If you want to remove the bitterness of the nagaimo, soak in vinegar water.
Cut the mizuna leaves roughly and leave in the water to refresh. Drain with a salad spinner.
Put hot rice in a bowl. Place a lot of mizuna leaves on top. Spoon over the rest of the yukhoe sauce.
Add the drained nagaimo and avocado to the marinated tuna. Mix gently. Transfer onto the mizuna leaves.
Garnish with sesame seeds, nori and young scallions and drizzle over the wasabi mayonnaise. Optionally, top with a poached egg.
Story Behind this Recipe
We always have tuna and avocado with refreshing lemon and soy sauce sauce. I wanted to try the hot and rich yukhoe sauce for it one day. I didn't have enough tuna so I added yam to give volume. The light crunchiness of the yam gave a nice texture to the dish and it was a success.
It's nothing too difficult. One point to note is to mix gently at Step 6, otherwise it will discolour. Soak the tuna in the sauce to bring out the flavor.