Recipe courtesy of Michel Nischan

Sliced Raw Tuna with Wasabi-Yuzu

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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
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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


  1. 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.


  1. Combine all the ingredients in the cup of a hand-held blender. Blend until smooth.
  2. 1/2 cup (leftover sauce can be reserved for another use)