Sliced Raw Tuna with Wasabi-Yuzu

Ingredients

Wasabi-Yuzu:

• 1 tablespoon rice vinegar
• 1 tablespoon yuzu juice
• 4 tablespoons mirin
• 1 tablespoon wasabi powder
• 2 tablespoons wasabi mustard
• 2 tablespoons soft tofu

Directions

Combine all the ingredients in the cup of a hand-held blender. Blend until smooth

• 1/2 cup assorted radish slices 1/16-inch thick. Use American red, diakon, watermelon radish, etc.
• 2 tablespoons fresh mint leaves
• 2 tablespoons fresh cilantro leaves
• 2 tablespoons fresh radish sprouts
• 1 1/2 tablespoons yuzu juice
• 1 1/2 tablespoons mirin
• 1/4 cup wasabi-yuzu
• 16 slices raw tuna, approximately 1-ounce each
• Coarse sea salt to garnish

Place the assorted sliced radishes in a medium mixing bowl with the mint, cilantro and radish sprouts. Add the yuzu juice and mirin and toss until well combined. Divide the salad equally to the center of 4 chilled plates. Shingle 4 slices of tuna over each mound of salad. Drizzle some wasabi-yuzu around the radish salad on each plate. Finish by sprinkling a light amount of sea salt over the tuna slices.

Yield: 4 servings