Recipe courtesy of Michel Nischan
Show: Chef Du Jour
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30 min
30 min
4 servings




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.


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)

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