Salmon or Tuna Carpaccio with Wasabi Sauce

• 12 ounces sushi-grade salmon or ahi tuna, cut into four 3-ounce pieces
• 1/2 teaspoon wasabi paste
• 1 tablespoon seasoned rice vinegar
• 1/2 teaspoon soy sauce
• 1 tablespoon Greek yogurt
• 1 tablespoon heavy cream
• Shiso for garnish
• cilantro sprigs or chervil sprigs for garnish
• 1 cup finely diced cucumber
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon sesame oil

1. Lightly brush a sheet of plastic with olive oil and lay a piece of fish on it.
2. Lightly brush surface of fish with olive oil and lay another sheet of plastic on top.
3. Using the flat side of a meat tenderizer or a rolling pin, gently pound fish until it is very thin, 1/4 to 1/8 inch thick.
4. Take care not to tear the fish; if it seems that it will break apart, stop when its a little thicker than 1/4 inch.
5. Repeat with remaining pieces.
6. Gently unpeel top layer of plastic and then set it back over the fish.
7. Place in the refrigerator for at least 30 minutes.
8. Whisk together wasabi, vinegar, soy sauce, yogurt, and cream in a small bowl or measuring cup.
9. Toss cucumber with rice vinegar and sesame oil.
10. Cut each piece of flattened fish into smaller pieces and fan out on plates or on a platter.
11. Using a pastry brush, brush each piece of fish with the wasabi sauce.
12. Place a spoonful of the cucumber salad on each plate, garnish with shiso, cilantro or chervil and serve.

salmon, wasabi paste, rice vinegar, soy sauce, greek yogurt, heavy cream, cilantro, cucumber, rice vinegar, sesame oil

Taken from cooking.nytimes.com/recipes/1016741 (may not work)