Ingredients: 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 Directions: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. |