Prev Recipe Next Recipe

Recipe courtesy of Michel Nischan

Show: Chef Du Jour

Episode: Michel Nischen/steamed bass

Save Recipe Print

Total:: 30 min
Prep:: 30 min

Yield:: 4 servings

Level:: Easy

Ingredients

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, recipe follows
16 slices raw tuna, approximately 1-ounce each
Coarse sea salt to garnish

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

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.

Wasabi-Yuzu:

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

1/2 cup (leftover sauce can be reserved for another use)

My Private Notes

Name: Sliced Raw Tuna with Wasabi-Yuzu
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 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, recipe follows; 16 slices raw tuna, approximately 1-ounce each; Coarse sea salt to garnish; 1 tablespoon rice vinegar; 1 tablespoon yuzu juice; 4 tablespoons mirin; 1 tablespoon wasabi powder; 2 tablespoons wasabi mustard; 2 tablespoons soft tofu