Yukhoe with tuna and MATSUYAMA avocado

Ingredients

100g tuna
1 avocado
1 egg yolk
4g green onion and as needed for finishing
chopped seaweed as needed
[Sauce]1 tablespoon of soy sauce
[Sauce]1 tablespoon of gochujang (or 1/2 tablespoon of chili bean sauce and 1/2 tablespoon of sweet soy sauce)
[Sauce]2 teaspoon of sesame oil
[Sauce]1 teaspoon of sugar
[Sauce]1cm garlic tube
[Sauce]1 tablespoon of sesame

How to make

1Cut green onions into small pieces. Remove seed from avocado, peel and cut into bite-sized pieces. Cut tuna into thin sticks 5mm wide.
2Add chopped green onions and ingredients for sauce and mix them well.
3Add tuna and avocado into “2” and mix gently.
4Cover with plastic wrap and let the flavors meld for about 2 hours in the refrigerator, then arrange on a plate.
5Add chopped seaweed and chopped small green onions, then Put the yolk in the center for decoration.

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