• 40 gfresh yuyo seaweed
• 700 gdiced tuna fillet
• 1 tbspchopped limo chili pepper
• 0.5 tbspchopped cilantro or Chinese cilantro leaves
• 2 pieceschopped green onion tops
• 20 small limeslime juice
• 0.5 tbsppanca chili puree
• 1 tsphoney
• 1 tspsoy sauce
• 1 tbspsugar-free tamarind concentrate
• 2 tspsesame oil
• 2 to 3 piecesice cubes
• 0.75 onionred onion, cut into half-rings
• 0.5 cucumberfinely sliced Japanese Kyuri cucumber
• 65 gfinely sliced small turnip
• 1 sheetfinely sliced nori sheet, for garnish
• 0.5 avocadosliced avocado, to serve
• to tastesalt

Method

1. 1Blanch the yuyo seaweed in a pot of boiling water, then set aside.
2. 2Put the tuna in a bowl. Season with salt, add the limo chili pepper, cilantro, and green onion, then mix well.
3. 3In another bowl, mix the lemon juice, panca chili puree, honey, soy sauce, tamarind concentrate, and sesame oil.
4. 4Pour the marinade over the tuna. Add the ice cubes, then the red onion, yuyo, cucumber, and turnip. Remove the ice cubes and mix well.
5. 5Transfer to a serving bowl, garnish with nori, and serve with the avocado slices.