- Level: Easy
- Total: 30 min
- Prep: 30 min
- Yield: 4 servings
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)
