1 pound yellowfin tuna fillet, trimmed
2 Tbs. Sake
7 oz. Fresh shitake mushrooms, stems removed, thinly sliced
2 carrots, thinly sliced, blanched
1/2 red onion, thinly sliced
2 oz. Bok choy, thinly sliced
1/2 cup rice wine vinegar
1/4 cup light soy sauce
1/4 cup non fat yogurt, plain
4 tsp. 100% Real Wasabi Paste
1. Slice and flatten the tuna until it is paper-thin. Marinate 15 minutes in the sake.
2. Combine mushrooms, carrot, onion, bok choy, rice wine vinegar, and 2 Tbs. Soy sauce and refrigerate.
3. Combine yogurt, remaining 2 Tbs. Soy sauce and 100% Real Wasabi Paste.
Portion the tuna salad evenly on well-chilled plates.
4. Top each portion of tuna with about 1 tsp. Of the Wasabi sauce. Serve immediately.